Spinach and chickpea coconut dhal recipe
Created by The Tesco Recipes team
Make this wholesome and hearty dhal dish made with coconut milk, chickpeas and red lentils - the perfect dish to keep away the chill.
See method- Serves 4
- 10 mins to prepare and 35 mins to cook
- 627 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 250g (8oz) red lentils
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 45ml (3tbsp) tikka curry paste
- 400g tin chickpeas, drained and rinsed
- 1 x 400g tin reduced fat coconut milk
- 200g spinach
- 1 lemon, juiced
To serve
- 2 x packs plain naan
Each serving contains
- Energy
- 2645kJ 627.0kcal
- Fat
- 22g
- Saturates
- 10g
- Salt
- 1.5g
- Sugars
- 10g
of the Reference intake
Carbohydrate 77.5gProtein 32.9gFibre 18.4g
Method
- Rinse and drain the lentils.
- Heat the oil in a large pan and fry the onion and garlic for a minute over a high heat. Stir in 3 tbsp curry paste and sizzle for another minute, then add the rinsed lentils and 1 tin chickpeas.
- Pour in the coconut milk, then fill the tin with water and add that, too.
- Bring to the boil and cook for about 30 minutes until the lentils are just done.
- Stir in the spinach to wilt, season and add the lemonjuice. Serve with plain naan.
- See more Vegetarian recipes
