Ginger is a warming herb, traditionally used in Western Herbal Medicine to provide immune and digestion support.  

Prep Time: 10 minutes

Cooking Time: 1 hour

Serves: 4

Ingredients

• 1 Brown onion  
• 1 Carrot  
• 1 Knob Ginger 
• 2 Garlic Cloves  
• ¼ Bunch Coriander 
• 1 tsp Brown Mustard Seeds  
• 1 tsp Poppy seeds 
• 5 – 7 Curry Leaves  
• 2 Cups Yellow Split Peas  
• 1 Tbsp Korma Spice Mix 
• 1 L Vegetable stock  
• 1 Bunch Dutch Carrots  
• 4 x 2 mL Wanderlust Ginger 
• 200ml Coconut milk  
• ½ Cup Desiccated Coconut  
• 1 lemon  
• Olive Oil / Ghee 
• Salt and Pepper 
• 1 Tbsp Honey 
• Naan Bread, optional 

Method

1. Preheat the oven to 180°C. 
   
   
2. Finely dice the onion, carrot, garlic, and ginger. Set aside. 
   
   
3. Wash, pick, and finely chop the coriander, including the stems. 
   
   
4. Heat a medium-sized pot over high heat. Drizzle with olive oil or ghee, then add the onions and mustard seeds. Sauté for 2 minutes, then add the carrots.  Sauté for 2 minutes, then add the garlic, ginger, and curry leaves. 
   
   
5. Continue cooking for 3 minutes, or until golden brown. Add the yellow split peas and korma spice mix, and sauté for 2 minutes. 
   
   
6. Add the stock and half of the coriander. Bring to a boil, then reduce heat to medium-low. Simmer for 30 minutes, stirring occasionally. Season with salt and pepper.
   
   
7. Meanwhile, wash and place the Dutch carrots on a lined baking tray. Drizzle with olive oil, sprinkle with poppy seeds, drizzle with honey, and season with salt and pepper. Toss well and place into the oven for 25-30 minutes. 
   
   
8. Add coconut milk and the rind of ¼ of a lemon. Stir well and cook for 10-15 minutes on low heat. Add the juice of half a lemon and stir through. 
   
   
9. Place desiccated coconut on a baking tray and roast for 3-5 minutes until golden brown. Set aside. 
   
   
10. Divide the dahl into 4 bowls and stir in the Wanderlust Ginger.  
    
    
11. Serve Korma and Ginger Dahl hot with roasted Dutch carrots, basmati rice, and naan bread.  Garnish with toasted desiccated coconut and freshly chopped coriander. 
    

Chef's Tips:

Add more water when you add the lemon juice to reach your preferred consistency. 

Always read the label and follow the directions for use.