Best Ever Red Lentil Dhal with Salsa & Basmati

Steps

1. Boil a kettle. Dice onion Grate carrot. Finely grate ginger.
2. Heat oil in a pot (with a lid) on medium. Cook onion, carrot and ginger for about 3 mins, until soft. Mixture sticking? Add a splash of water. Add yellow curry paste, lentils and a drizzle of coconut milk. Want it spicier? You can add more curry paste to suit your taste. Cook for 1 min, stirring, until fragrant. Turn up heat to high, add remaining coconut milk, stock and soy sauce. Stir and bring to the boil. Drop heat to low, cover and simmer for 20-25 mins, stirring occasionally, until lentils are tender. If dhal is looking too dry, add 1/4-1/2 cup water.
3. Combine rice, boiling water measure and a pinch of salt in a medium pot. Bring to the boil with the lid on. Drop to lowest heat and cook for 12 mins. Turn off heat and steam, lid on, for 5 mins. For perfect rice, don't lift lid during cooking.
4. Dice tomato and capsicum. Toss together with vinegar in a bowl. Season to taste with salt and pepper. Thinly slice bok choy. When dhal has finished cooking, stir through bok choy and sugar (if using). Season to taste with salt and pepper.
5. Fill up bowls with rice, spoon over dhal and serve with salsa. Dig in!