Easy Weeknight Dinners Grains RECIPES Specialty Vegan Vegetarian

Coco Daal with Goya

I’ve partnered up with Goya and their Meatless Monday campaign and am excited to support their “Can Do” initiative. For every can of Goya Coconut Milk purchased in December, Goya will donate products to Feeding America. The food will then be distributed to families in need at local food banks across the country. The ‘Can Do’ campaign is part of Goya Gives, a national initiative committed to supporting local communities through social and environmental causes.  By the end of the year, Goya will donate at least 600,000 pounds of food.

We can all use a great meatless Monday dish and with this recipe you can have a great dinner on the table and support a great cause! #winwin #goyagives

Coco Daal

Print Recipe
Serves: 4-5 Cooking Time: 1 hour and 45 minutes

Ingredients

  • 4 cups water
  • 1 cup green lentils
  • 1 can cream of coconut (8.75 oz)
  • 3 plum tomatoes, medium dice
  • 5 oz chopped fresh baby spinach
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • 1 teaspoon cumin
  • ¾ teaspoon curry
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ¼ teaspoon oregano
  • ¾ teaspoon turmeric
  • Optional- Fresh chopped parsley, mint and squeeze of lemon for serving over a bed of basmati rice

Instructions

1

Mix together all ingredients (besides for the parsley and mint) in a medium pot and bring to a boil. Lower to a simmer and cook covered for 45 minutes. Uncover and cook an additional hour or so until the daal is thickened and lentils are soft being sure to mix the daal every so often as it's cooking.

2

Serve warm over rice and top with mint, parsley, and squeeze of lemon.

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