5 Minute Indian Dahl
This is a wonderful quick and super tasty recipe and yes it really does only take 5 minutes, if you take your time it might take you 10 mins! Its a great way to get more veg into you in a really delicious recipe, this is one of our go to favourite quick dinner recipes!
Takes 5 minutes
Serves 3
Ingredients
- 3 cloves of garlic
- 1 thumb size piece of fresh ginger
- 5 scallions/ green onions
- 1 400 gram tin of chickpeas (tin of cooked chickpeas)
- 1 400 gram tin of cooked lentils
- 1 handful baby spinach approx 50g
- 1 400 gram coconut milk (tin)
- 1/2 lime (juice)
- 1 small bunch Fresh Coriander
- 1/2 tbsp oil
- 10 cherry tomatoes
- 2 tbsp curry powder
- 1 tsp Turmeric
- 2 tsp ground cumin
- 1 tsp salt
- ½ tsp black pepper
- 3 Wholemeal pitta breads toasted to serve
Instructions
- Drain and rinse the chickpeas and lentils. Peel and finely chop the garlic and ginger, Chop scallions, half the cherry tomatoes. Pick the coriander leaves and finely chop the stalks.
- Heat the oil on high heat in a large pan, non stick if possible. Add the garlic and ginger to the pan, reduce the heat to medium and cook for 2 minutes, stirring occasionally
- Add the scallions to the pan along with the cherry tomatoes, coriander stalks and 1 tsp of salt. Cook for a further 1 minute.
- Add the tin of coconut milk, lentils and chickpeas, and stir well, Add in the spices, salt, black pepper and lime juice. Bring to a boil then lower to a simmer for 5 minutes.
- Add in the spinach to wilt a few minutes before you serve, taste before serving and season if needed
- Serve with with your toasted pittas and some fresh coriander and chilli flakes if you like. Enjoy!
Nutrition
Calories: 598kcalCarbohydrates: 89gProtein: 27gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 1540mgPotassium: 1216mgFiber: 24gSugar: 5gVitamin A: 2805IUVitamin C: 28mgCalcium: 160mgIron: 11mg