The Foodie Social Worker: Craig's Dal, care of Nicole, featuring Hilary

I promised Hilary that I would make her red beans and rice last night. I even soaked the beans in advance and made sure I had all the ingredients I needed.

But. I forgot to look at the recipe in detail beforehand, and at 6pm I realized the beans need to cook for 3 hours. Shucks.

I had to make a quick rebound! I went immediately for a go-to quick and easy recipe that Nicole sent to me a while back: Craig's Dal. It's a delicious and fast way to make a lentil dal, the trick being that you cook the lentils in the microwave. Wonderful! A great plan!

I invited Hilary to come on over. I made some jasmine rice. I prepped the onions and garlic. When she arrived, I told her the plan for the meal...

...And she told me she is allergic to coconut.

Another crisis! What to do? Dal is just not a dal without coconut milk!

I pondered, I thought, I contemplated. And, aha! I created a solution. I mixed one part Greek yogurt to one part milk. I combined it thoroughly with a fork, and, amazingly, it resembled the exact texture of coconut milk! A miracle! I was very pleased.

Craig's Dal

(I made half a recipe -- it was more than plenty for the two of us plus leftovers for me for lunch.)

375g (13.2 oz) red lentils (about 2 cups)
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
1/2 teaspoon chopped chilli
2-3 tablespoons vindaloo curry paste
400g (14-15 oz) can tomatoes
400ml (14-15 oz) can coconut milk
Rice, roti etc to serve

Place lentils in microwave-safe bowl and cover with water (about 1cm or 1/2 an inch over top). Cover and microwave 10-15 minutes or until cooked.

Meanwhile heat olive oil in pan and fry onion, garlic and chilli until onion is softened. Add vindaloo curry paste and cook 1 minute. Add tomatoes (with liquid) and cooked lentils to onions.

Add coconut milk and stir until heated through.

Serve with rice and roti.