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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.
Ingredients
- 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
Method
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1.
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.
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2.
Add the curry powder, turmeric and cumin and cook for 30 seconds, until fragrant.
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3.
Add the tomatoes, stir in the spices and cook for 7 minutes until they break down.
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4.
Add the chickpeas, lentils and the lime juice.
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5.
Stir the chickpeas through the spiced tomatoes in the pan.
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6.
Add the coconut milk and stir through the ingredients gently. Cover and simmer very gently for 10 minutes to allow the flavours to influxes.
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7.
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.
