This hearty dahl is great for a cold winter day. It’s filled with winter vegetables and the ginger warms your body from the inside. The carrots give the dahl a sweet touch, while it keeps a bite through the crunchiness of the savoy cabbage. It tastes great in combination with (brown) rice or naan bread. Enjoy!

1. Slice the onions in small pieces and simmer in a bit of coconut or olive oil for about 5-10 minutes until glazy and soft.
2. In the meantime, mince the garlic and ginger (or cut in small pieces).
3. Add to onions and cook for 1-2 minutes.
4. Then add the curry and tomato paste and cook for another 2 minutes.
5. Once it starts to smell, add the lentils and give it a good stir so everything is nicely covered in spices.
6. Add a little bit of the vegetable stock so all lentils are covered with a bit of water (don’t add too much yet). Add the lit and simmer for 10 minutes. 
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7. Cut your carrots in 1 cm pieces and your sweet potato in 2 cm pieces.
8. Add both to the pot with more vegetable stock and cook for 10 minutes with the lit on.
9. Slice your cabbage so they fit on your fork, but don’t make them too small because you want to keep the bite.
10. When the 10 minutes of your potatoes and carrots are over, add the cabbage and coconut milk and simmer for another 10-12 minutes until all your veggies are ready.