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12 May, 2020

Coconut Dal

This coconut dal is our signature dish both at our delis and on our meal plans. It is one of those dishes that is perfect all year round, it feels nourishing and healing whilst also indulgent and rich. We use red lentils as they cook quickly and have a soft texture and strong earthy flavour, as well as being an excellent source of plant-based protein.

Recipes

Serves 2.

Ingredients

  • 1 tsp oil
  • 1 red onion
  • 4 cloves garlic
  • 1 thumb fresh ginger
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 yellow pepper, sliced
  • 150g red lentils
  • 200ml coconut milk
  • 400g chickpeas
  • 100g baby spinach
  • 1/2 bunch coriander
  • Pinch salt
  • Pinch black pepper.

Method

  1. Finely chop the onion and garlic, and finely grate the ginger. Add a little oil to a large saucepan and saute the onions, garlic and ginger on a medium heat for 5 minutes until softened.
  2. Add the spice mix to the pan and stir continuously for a minute or two, ensuring the spices don’t stick to the pan. Add in the yellow pepper, red lentils, a good pinch of salt and pepper and 250ml water. Turn the heat up and cook for 5-7 minutes until most of the water has been absorbed.
  3. Add the coconut milk and chickpeas, bring to a simmer and then turn the heat to low and continue to simmer for a further 10 minutes.
  4. Finally, add the baby spinach and chopped coriander, cook for a further 2 minutes and turn the heat off. Leave to stand for 5 minutes. Scatter with some extra coriander leaves to serve.


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