Coconut, Lentil and Chickpea Dal
with Garlic Mushrooms, Toasted Coconut and Naan
Our Coconut, Lentil and Chickpea Dal is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Garlic Clove
150
Closed Cup Mushrooms
1
Chickpeas
1
Coriander
15
Desiccated Coconut
75
Tikka Masala Paste
200
Coconut Milk
15
Vegetable Stock Paste
(Contains Celery)
100
Red Split Lentils
2
Plain Naans
(Contains Milk, Cereals containing gluten)
15
Ginger Puree
Not included in your delivery
300
Water for the Dal
Nutritional information
Utensils
Instructions
Peel and grate the garlic (or use a garlic press). Thinly slice the mushrooms.
Drain and rinse the chickpeas in a sieve.
Roughly chop the coriander (stalks and all).
Heat a large saucepan on medium heat (no oil).
Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch it like a hawk as it can burn easily.
Transfer to a small bowl and set aside.
Pop the (now empty) pan back on medium heat with a drizzle of oil. Add the tikka curry paste, ginger puree and half the garlic. Cook, stirring, for 1 min.
Stir in the coconut milk, veg stock paste and water for the dal (see pantry for amount) until combined, then stir through the lentils. Season with salt and pepper.
Bring to a simmer, then reduce the heat and cover with a lid (or foil). Cook, stirring frequently, until the lentils are soft, 20-25 mins. TIP: If the dal is looking a little dry, just add a splash of water.
Halfway through the dal cooking time, preheat your oven to 220°C/200°C fan/gas mark 7.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the sliced mushrooms and remaining garlic and stir fry until golden, 4-5 mins.
Stir through half the coriander and cook for 1 min, then remove from the heat.
When the dal has 5 mins remaining, stir in the chickpeas and cook for the remaining time.
Meanwhile, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
Once the dal is cooked, taste and add salt and pepper if needed. Reheat the mushrooms if necessary.
Spoon the dal into large bowls and top with the garlic mushrooms. Sprinkle over the toasted coconut and remaining coriander to finish.
Serve with the naans alongside for dipping and scooping.
Enjoy!
