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:
- Heat the olive oil in a large frying pan over a medium heat.
- Add the mustard seeds, curry powder and turmeric. Cook until fragrant, for about 1 minute.
- Stir in the onion and garlic, reduce the heat to low, and cook for 3-4 minutes.
- Stir in the red lentils, coconut milk and 200ml water. Bring to the boil, then reduce the heat and simmer for 15 minutes.
- 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.
- Serve warm. Enjoy!
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.
