Coconut and Cavolo Nero Dal

An easy warming bowl, perfect for wintry dinners. Made with staple ingredients (red lentils, chickpeas, coconut milk), and a few simple spices. And wilted cavolo nero is adds extra flavour and colour.

Substitute:

  • No cavolo nero? Swap for spinach or kale. 
  • No garlic? Use 1 tsp of garlic powder instead. 
  • No curry powder? Use curry paste. 
  • No Olive oil? Use coconut oil.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 2

Ingredients:

150 g Cavolo nero (chopped )

1 Onion (chopped )

2 Garlic cloves (chopped )

100 g Red split lentils

1 can chickpeas (drained and rinsed)

1 Can coconut milk (400 g)

1 tbsp Curry powder

1 tsp Ground turmeric

1 tsp Mustard seeds

2 tbsp Lemon juice

2 tbsp Olive oil

Salt & pepper

Recipe:

  1. Heat the olive oil in a large frying pan over a medium heat.
  2. Add the mustard seeds, curry powder and turmeric. Cook until fragrant, for about 1 minute.
  3. Stir in the onion and garlic, reduce the heat to low, and cook for 3-4 minutes.
  4. Stir in the red lentils, coconut milk and 200ml water. Bring to the boil, then reduce the heat and simmer for 15 minutes. 
  5. Stir in the chickpeas and cook for 10 more minutes. Then, stir in the cavolo nero until it's wilted and season with salt, pepper and the lemon juice.
  6. Serve warm. Enjoy!
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How to store

Store in the fridge for up to 3 days. 

Leftovers

Serve any leftovers with some naan bread and a dollop of natural yoghurt or vegan yoghurt. 

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