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Ingredients
  • subheading: For the dal:
  • 1 heaping tablespoon (20 mL) virgin coconut oil
  • 4 cups peeled (if necessary) and diced veggies*
  • ½ cup (100 g) uncooked red lentils
  • ½ cup (125 mL) water, plus more if needed
  • 1 (14-ounce/398 mL) can diced tomatoes
  • 1 (14-ounce/398 mL) can light coconut milk
  • 1 ½ teaspoons (7.5 mL) garlic powder
  • 1 ½ teaspoons (7.5 mL) minced onion**
  • 1 tablespoon (15 mL) good curry powder, or to taste***
  • ¾ to 1 teaspoon fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • subheading: Serving suggestions:
  • Cooked basmati rice or grain of choice
  • Fresh chopped cilantro leaves
  • Fresh lime juice
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