Dahl with Crispy Chickpeas & Naan

Name: Dahl with Crispy Chickpeas & Naan with coconut milk, spinach & lime
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 piece Onion; 2.5 teaspoon Fresh ginger; 1 piece Carrot; 1 sachet(s) Curry powder; 1 Tomato paste; 180 milliliters Coconut milk; 50 g Red split lentils; 100 g Spinach; 1 piece Naan with herbs; ½ piece Lime; 1 piece Yellow carrot; 1 pack Chickpeas; 1 sachet(s) African-inspired spice mix; 10 g Fresh coriander; 1 tablespoon Olive oil; 300 milliliters Low sodium vegetable stock; 1 tablespoon Sunflower oil; to taste Salt and pepper

with coconut milk, spinach & lime

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Ginger is a root, so if you put it in some soil, it'll grow - just like a potato!

Tags:

Extra Veggies

•Plant-based

•Source of fiber

Allergens:

Selderij

•Mosterd

•Tarwe

•Gluten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes

Cooking Time35 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Onion

1.25 teaspoon

Fresh ginger

1 piece

Carrot

½ sachet(s)

Curry powder

(Contains: Selderij, Mosterd)

Tomato paste

90 milliliters

Coconut milk

25 g

Red split lentils

(May be present: Gluten)

50 g

Spinach

½ piece

Naan with herbs

(Contains: Tarwe, Gluten)

¼ piece

Lime

1 piece

Yellow carrot

½ pack

Chickpeas

½ sachet(s)

African-inspired spice mix

5 g

Fresh coriander

(May be present: Selderij)

Not included in your delivery

½ tablespoon

Olive oil

150 milliliters

Low sodium vegetable stock

½ tablespoon

Sunflower oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3203 kJ

Calories765 kcal

Fat36.1 g

Saturated Fat16.4 g

Carbohydrate78.5 g

Sugar18.4 g

Dietary Fiber26.8 g

Protein24 g

Salt1.9 g

Potassium352.1 mg

Calcium104.5 mg

Iron1.4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Sautépan with Lid

•Bowl

•Sieve

•Baking Sheet with Baking Paper

•Paper Towel

Cooking Steps

Preheat the oven to 180°C and prepare the stock.
Chop the onion and finely grate the ginger.
Dice the carrots into 1cm chunks (see Tip).

Tip: be sure to finely dice the carrots, otherwise they will take longer to cook.

Heat a drizzle of sunflower oil in a large deep frying pan over medium-high heat.
Fry the onion with the carrot and ginger for 2 - 3 minutes, then stir in the curry powder, the tomato paste and half of the African-inspired spices.
Fry for 2 more minutes, then add the coconut milk and the stock and bring to a boil.

Add the lentils and season with salt and pepper, then cover with the lid.
Allow the dahl to cook for 10 minutes, covered, then add the spinach.
Mix well and cook for another 10 minutes, or until the lentils are done.
Add a splash of water if the dahl seems too dry.

Drain and rinse the chickpeas, then pat them dry with kitchen paper.
Transfer to a bowl along and add the rest of the African-inspired spices.
Drizzle with olive oil and season with salt and pepper, then toss well to coat.
Transfer to a parchment-lined baking sheet and roast in the oven for 15 - 20 minutes.