Spinach and chickpea coconut dhal recipe

136 ratings

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

Ingredients

If you don't have red lentils, you can try using green lentils instead

of the reference intake
Carbohydrate 77.5g Protein 32.9g Fibre 18.4g

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 lemon juice. Serve with plain naan.