Queer Vegan Cook-along 3

Rachel will be cooking from her kitchen to guide us through making a delicious coconut and cardamom dahl from store cupboard essentials.

These ingredients will make approximately 6 servings
. Feel free to reduce quantities for yourself at home.

Ingredients

● 2 x tsp Cumin Seeds

● 2 x tsp Coriander Seeds

● Seeds from 6 Cardamom pods

● 2 x tsp Fennel Seeds

● 2 x tbsp Sunflower Oil

● 2 x medium Brown Onions, Finely Chopped

● 6 x Large Garlic Cloves, Crushed

● 3 x heaped tsp Ground Turmeric

● 500g Red Lentils

● 1 Can Full Fat Coconut Milk 400ml

● Sea Salt & Black Pepper

● Nigella Seeds for Garnish

● 1 tbsp Vegan Butter *optional

● Rice to serve. Brown Basmati would be lovely with this curry!

Fresh Tomato, Coriander and Red Onion Relish

● 2 x Tomatoes, diced

● ½ Red Onion, finely diced

● 15g (a small handful) of Fresh Coriander Leaves- roughly chopped

● 2 tsp Nigella Seeds

Rachel is the Cafe Manager of Sidney St Cafe at the LGBT+ Centre. She has a passion for sustainable and locally produced vegan ingredients.