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Dr Rupy’s Easy Coconut Chickpea Daal
Introducing your new favourite easy mid-week meal. This is the Easy Coconut Chickpea Daal from our friend Dr. Rupy’s Doctor’s Kitchen app - it’s packed full of veggie goodness, is seriously delicious and an absolute doddle to make.
- 1-2 tbsp coconut oil
- 4 garlic cloves (grated)
- 5cm ginger (grated)
- 100g chopped spring onions
- 3 tbsp curry powder
- 1 tsp turmeric
- 2 tsp cumin seeds or ground cumin
- 200g baby tomatoes
- 300g canned or cooked chickpeas (rinsed and drained)
- 200g canned or cooked green lentils (rinsed and drained)
- 2 limes (juiced)
- 400ml coconut milk
- 200g spinach
- 10g coriander, to serve
Heat the coconut oil | Add the garlic, ginger and spring onions to a large pot over a medium heat, cook for 2 minutes until starting to colour.
Add the curry powder, turmeric and cumin and cook for 30 seconds, until fragrant.
Add the tomatoes, stir in the spices and cook for 7 minutes until they break down.
Add the chickpeas, lentils and the lime juice.
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 influxes.
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. Season and top with fresh coriander and serve.