Things Nice Cape Malay Curry Paste combine with spicy ginger, creamy coconut milk, earthy spinach & charred bell pepper. Dished up over a generous serving of bulgur wheat and garnished with sweet pops of golden sultanas and herbaceous coriander.
Cape Malay-style Dahl
Cape Malay-style Dahl
with golden sultanas & bulgur wheat
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Bell Pepper
- Bell Peppers
- Bulgur Wheat
- Coconut Milk
- Cooked Chopped Tomato
- Dry Red Lentils
- Fresh Coriander
- Fresh Ginger
- Golden Sultanas
- Onion
- Onions
- Spice & All Things Nice Cape Malay Curry Paste
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
BEGIN THE BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 150ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
ALL THE ALMONDS
Place the almonds in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
CHARRED BELL PEPPER
Return the pot to medium-high heat with a drizzle of oil. When hot, fry the diced peppers until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pot and set aside.
SILKY, SWEET ONIONS
Return the pot to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally).
HURRY WITH THE CURRY
To the pot of caramelised onion, add the curry paste (to taste) and the grated ginger. Fry until fragrant, 1-2 minutes (shifting constantly). Add the rinsed lentils, the cooked chopped tomato, the coconut milk, and 100ml of water. Stir until the curry paste is fully incorporated. Bring to a boil, reduce the heat, and simmer until the lentils are cooked through and the sauce has thickened, 10-12 minutes. Stir through the rinsed spinach and the charred peppers. Loosen with a splash of water if it’s too thick. Remove from the heat.
DELICIOUS DAHL
Bowl up the fluffy bulgur and top with the caramelised onion dahl. Scatter over the chopped sultanas, the toasted almonds, and the chopped coriander.
Bulgur Wheat - 75ml
Almonds - 10g
Bell Pepper - 1
Onion - 1
Spice & All Things Nice Cape Malay Curry Paste - 15ml
Fresh Ginger - 10g
Dry Red Lentils - 100ml
Cooked Chopped Tomato - 100g
Coconut Milk - 100ml
Spinach - 40g
Golden Sultanas - 15g
Fresh Coriander - 3g
BEGIN THE BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
ALL THE ALMONDS
Place the almonds in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
CHARRED BELL PEPPER
Return the pot to medium-high heat with a drizzle of oil. When hot, fry the diced peppers until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pot and set aside.
SILKY, SWEET ONIONS
Return the pot to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally).
HURRY WITH THE CURRY
To the pot of caramelised onion, add the curry paste (to taste) and the grated ginger. Fry until fragrant, 1-2 minutes (shifting constantly). Add the rinsed lentils, the cooked chopped tomato, the coconut milk, and 200ml of water. Stir until the curry paste is fully incorporated. Bring to a boil, reduce the heat, and simmer until the lentils are cooked through and the sauce has thickened, 10-12 minutes. Stir through the rinsed spinach and the charred peppers. Loosen with a splash of water if it’s too thick. Remove from the heat.
DELICIOUS DAHL
Bowl up the fluffy bulgur and top with the caramelised onion dahl. Scatter over the chopped sultanas, the toasted almonds, and the chopped coriander.
Bulgur Wheat - 150ml
Almonds - 20g
Bell Pepper - 1
Onion - 1
Spice & All Things Nice Cape Malay Curry Paste - 30ml
Fresh Ginger - 20g
Dry Red Lentils - 200ml
Cooked Chopped Tomato - 200g
Coconut Milk - 200ml
Spinach - 80g
Golden Sultanas - 30g
Fresh Coriander - 5g
BEGIN THE BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 450ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
ALL THE ALMONDS
Place the almonds in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
CHARRED BELL PEPPER
Return the pot to medium-high heat with a drizzle of oil. When hot, fry the diced peppers until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pot and set aside.
SILKY, SWEET ONIONS
Return the pot to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally).
HURRY WITH THE CURRY
To the pot of caramelised onion, add the curry paste (to taste) and the grated ginger. Fry until fragrant, 1-2 minutes (shifting constantly). Add the rinsed lentils, the cooked chopped tomato, the coconut milk, and 300ml of water. Stir until the curry paste is fully incorporated. Bring to a boil, reduce the heat, and simmer until the lentils are cooked through and the sauce has thickened, 12-15 minutes. Stir through the rinsed spinach and the charred peppers. Loosen with a splash of water if it’s too thick. Remove from the heat.
DELICIOUS DAHL
Bowl up the fluffy bulgur and top with the caramelised onion dahl. Scatter over the chopped sultanas, the toasted almonds, and the chopped coriander.
Bulgur Wheat - 225ml
Almonds - 30g
Bell Peppers - 2
Onions - 2
Spice & All Things Nice Cape Malay Curry Paste - 45ml
Fresh Ginger - 30g
Dry Red Lentils - 300ml
Cooked Chopped Tomato - 300g
Coconut Milk - 300ml
Spinach - 120g
Golden Sultanas - 45g
Fresh Coriander - 8g
BEGIN THE BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 600ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
ALL THE ALMONDS
Place the almonds in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
CHARRED BELL PEPPER
Return the pot to medium-high heat with a drizzle of oil. When hot, fry the diced peppers until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pot and set aside.
SILKY, SWEET ONIONS
Return the pot to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally).
HURRY WITH THE CURRY
To the pot of caramelised onion, add the curry paste (to taste) and the grated ginger. Fry until fragrant, 1-2 minutes (shifting constantly). Add the rinsed lentils, the cooked chopped tomato, the coconut milk, and 400ml of water. Stir until the curry paste is fully incorporated. Bring to a boil, reduce the heat, and simmer until the lentils are cooked through and the sauce has thickened, 12-15 minutes. Stir through the rinsed spinach and the charred peppers. Loosen with a splash of water if it’s too thick. Remove from the heat.
DELICIOUS DAHL
Bowl up the fluffy bulgur and top with the caramelised onion dahl. Scatter over the chopped sultanas, the toasted almonds, and the chopped coriander.
Bulgur Wheat - 300ml
Almonds - 40g
Bell Peppers - 2
Onions - 2
Spice & All Things Nice Cape Malay Curry Paste - 60ml
Fresh Ginger - 40g
Dry Red Lentils - 400ml
Cooked Chopped Tomato - 400g
Coconut Milk - 400ml
Spinach - 160g
Golden Sultanas - 60g
Fresh Coriander - 10g
Woolies Products in this dish
