Curries 4.8

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Coconut Chickpea Daal

Delicious. Homely. Aromatic. This easy daal is a staple for many households and this is packed with flavour and enough nutrients to align with multipl...Delicious. Homely. Aromatic. This easy daal is a staple for many households and this is packed with flavour and enough nutrients to align with multiple health goals. One to add to your rotations of meals! Read more Delicious. Homely. Aromatic. This easy daal is a staple for many households and this is packed with flavour and enough nutrients to align with multiple health goals. One to add to your rotations of meals! Delicious. Homely. Aromatic. This easy daal is a staple for many households and this is packed with flavour and enough nutrients to align with multiple health goals. One to add to your rotations of meals!

Why is this healthy?

Diet

Vegetarian Pescatarian Vegan

Ingredients

Serves 4

Metric Imperial

coconut oil

ginger

grated

curry powder

or ground cumin

halved

chopped

green lentils (cooked)

Any lentils will work, can be from a jar/can, drained and rinsed

spinach

roughly chopped frozen can also be used

coriander

chopped

garlic cloves

grated

coconut milk (can)

from a tin

chickpeas (can)

drained and rinsed

lime

juiced

Share ingredients

Ingredients

Serves 4

Metric Imperial

coconut oil

ginger

grated

curry powder

or ground cumin

halved

chopped

green lentils (cooked)

Any lentils will work, can be from a jar/can, drained and rinsed

spinach

roughly chopped frozen can also be used

coriander

chopped

garlic cloves

grated

coconut milk (can)

from a tin

chickpeas (can)

drained and rinsed

lime

juiced

Share ingredients

Method

Gather your ingredients. (brown instead of green lentils pictured)

Heat the coconut oil in a large pot over a medium heat. Add the garlic, ginger and spring onions with seasoning and cook for 2 minutes until starting to colour.

Add the curry powder, turmeric and cumin and cook for 30 seconds, until fragrant. (ground cumin pictured)

Add the tomatoes and cook gently for 7 minutes until they break down.

Add the chickpeas and lentils and stir to combine.

Stir the chickpeas through the spiced tomatoes in the pan.

Add the coconut milk and stir through the ingredients gently. Cover and simmer very gently for 10 minutes to allow the flavours to infuse.

Add the spinach in batches. Stir through the ingredients to gently wilt, then repeat until all the spinach is used up. When the last batch is used, cook for another 2 minutes then take off the heat. Stir through the lime, add salt and pepper to taste and top with fresh coriander to serve.

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