Spinach Coconut Dhal
This wholesome and hearty vegan dhal is a comforting blend of creamy coconut milk, protein-rich chickpeas, and red lentils. infused with aromatic tikka spices and fresh spinach, it's a vibrant one-pot meal that's perfect for a quick healthy dinner. Serve it alongside warmed vegan naan for a satisfying Indian-inspired feast.
Instructions
- 1
Rinse and drain the red lentils (250 g) thoroughly.
- 2
Heat vegetable oil (1 tbsp) in a large pan and fry the onion (1) and garlic cloves (1 clove) for a minute over high heat.
- 3
Stir in curry paste (3 tbsp) and sizzle for another minute before adding the lentils and chickpeas (400 g).
- 4
Pour in the reduced fat coconut milk (400 g) and water (400 ml).
- 5
Bring to a boil and cook for about 30 minutes until the lentils are just tender.
- 6
Stir in the spinach (200 g) until wilted. Season with salt pepper (1 pinch) and add the lemon juice (1).
- 7
Serve the dhal hot alongside warmed plain vegan naan flatbreads (2 packet).
Nutrition Facts
Per portion