Coconut, Lentil and Chickpea Dal
with Spinach 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 unit(s)
Garlic Clove
1 carton(s)
Chickpeas
100 grams
Red Split Lentils
75 grams
Tikka Masala Paste
15 grams
Ginger Puree
200 milliliter(s)
Coconut Milk
15 grams
Vegetable Stock Paste
(Contains Celery)
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
40 grams
Baby Spinach
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
½ tsp
Sugar
75 milliliter(s)
Water for the Curry
20 grams
Butter
Nutritional information
Utensils
Instructions
If you don't have a toaster, preheat the oven to 220°C/200°C fan/gas mark 7 for the naans. Bring a large saucepan of water to the boil with 1/4 tsp salt for the lentils.
Peel and grate the garlic (or use a garlic press).
Drain and rinse the chickpeas in a sieve.
When boiling, add the lentils to the water and cook until just tender, 5-6 mins (you'll finish cooking them in the sauce).
Once cooked, drain in a sieve and set aside.
Meanwhile, heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the tikka masala paste, ginger puree and garlic. Cook until fragrant, stirring, for 1 min.
Stir in the coconut milk, veg stock paste, sugar and water for the curry (see pantry for both amounts) until combined, then stir through the chickpeas. Season with salt and pepper.
Bring to the boil, then lower the heat and simmer, stirring occasionally, for 5 mins.
Once the lentils are cooked and the sauce has been cooking for 5 mins, add in the drained lentils to the pan and stir to combine.
Simmer until the lentils have completely softened and the curry has thickened, a further 5 mins.
Toast the naan bread in your toaster until golden. Spread with the butter (see pantry for amount).
If you're using the oven, put the naans onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.
Add the spinach to the dal a handful at a time until wilted and piping hot, 1-2 mins. Remove from the heat.
Taste and season with salt and pepper if needed. TIP: If the dal is looking a little dry, just add a splash of water.
Share the dal between your bowls. Add a dollop of yoghurt on top.
Serve the naan alongside for dipping and scooping.
Enjoy!
