Coconut Dal With Bok Choy and Brown Rice | Connie Costello Health Coach

Coconut Dal With Bok Choy and Brown Rice



  • Serves 6
  • 2 cups yellow peas
  • 14 ounce can unsweetened coconut milk
  • 4 cups vegetable broth
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 2 teaspoons turmeric
  • 1 teaspoon salt
  • 4 tablespoons fresh cilantro, chopped
  • 1 medium bokchoy bunch, cut into bite size pieces
  • 1 tablespoon coconut oil
  • Salt and pepper to taste
  • Brown Rice

Rinse split peas. In a large saucepan place all ingredients except cilantro, bokchoy and brown rice. Bring to a boil, reduce heat and simmer over medium high heat approximately 30-40 minutes. Sprinkle with cilantro on top and serve with sauté bokchoy and brown rice.

To Cook Bok Choy
In a large skillet, heat oil over medium high heat. Add bokchoy pieces sauté for 3 to 5 minutes and season with salt and pepper.

Perfect Brown Rice
Place 1 cup brown rice in a strainer. Rinse with running water drain as much of the water as possible. In a medium saucepan add rice and 1¾ cups water at room temperature. Bring to a boil, cover and simmer for 20 minutes.

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