One Pot Meal Coconut Lentil Turmeric Daal

• OK
  water

  Essential base ingredient for countless foods and beverages; serves as solvent and texture modifier.
• OK
  chickpeas

  A legume also known as garbanzo beans; commonly used in salads, stews, and hummus.
• OK
  lentils

  Small pulse from the legume family; cooked quickly and used in soups and dals.
• OK
  potato

  A starchy tuber used widely baked, boiled, or fried.
• OK
  coconut cream

  A creamy, dairy-free fat emulsion extracted from coconut meat, typically used for richness in soups, curries, and desserts. The 6% likely refers to coconut fat content.
• OK
  tomatoes

  Tomatoes with added citric acid as an acidity regulator; a common vegetable ingredient used as a base, sauce, or soup component.
• OK
  roasted onion puree

  Puree made from roasted onions blended with rapeseed oil to improve texture and mouthfeel; used as a flavor base or component in sauces and soups.
• OK
  tomato paste

  Concentrated tomato juice cooked down to a thick, concentrated concentrate used as a base or flavoring in sauces and dishes.
• OK
  spinach

  Leafy green vegetable, often used fresh or cooked; the “3%” indicates a small percentage of other ingredients or moisture content in a prepared product.
• OK
  garlic

  A bulbous aromatic spice used to impart savory flavor in cooking; can be used fresh, sautéed, roasted, or in powder form.
• OK
  ginger

  A pungent, aromatic rhizome used fresh or dried in cooking and beverages.
• OK
  lemon juice

  The clear, acidic juice extracted from lemons, used for brightness and acidity in foods and drinks.
• OK
  cumin

  A warm, earthy spice from the seeds of the Cuminum cyminum plant, common in spice blends.
• OK
  turmeric

  A bright orange-yellow root commonly used as a spice and for its active compound curcumin, with warm, earthy, slightly peppery flavor.
• OK
  salt

  Common mineral compound (sodium chloride) used as a seasoning and preservative across cuisines.
• OK
  rapeseed oil

  A basic culinary oil pressed from rapeseeds (Brassica napus). Used for frying, baking, and dressings. Neutral flavor.
• OK
  coriander (cilantro seeds)

  Dried seeds of the coriander plant (Coriandrum sativum). Warm, citrusy flavor used ground or as whole seeds in spice blends and curries.
• OK
  cardamom

  A small aromatic seed (or pod) used as a spice with a strong, sweet, floral and citrusy aroma.
• OK
  cinnamon

  A sweet-spicy bark spice with warm, woody notes often used in baking and savory dishes.
• OK
  nutmeg

  A fragrant spice ground from the seeds of the Myristica fragrans tree, used to flavor sweet and savory dishes in small amounts.
• OK
  black pepper

  A common spice made from dried peppercorns of the Piper nigrum plant, used to add pungent heat and aroma to dishes.
• OK
  chillies

  Dried or fresh peppers from Capsicum species, used to add heat and flavor to foods.

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