Dahl with Crispy Chickpeas & Naan
with coconut milk, spinach & lime
You'll serve this dish with herby naan. Try using it to scoop up the flavourful dahl for the perfect bite!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Onion
1.25 teaspoon
Fresh ginger
1 piece
Carrot
½ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
½
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
Utensils
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 the 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.
Did you know… lentils contain more iron than all other pulses. Like spinach, they're also rich in fibre and pottasium. Potassium helps to maintain a healthy blood pressure.
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 the 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.
Bake the naan for 3 - 4 minutes, then cut into triangles. Finely chop the coriander and cut the lime into six wedges. When the dahl is done, squeeze in one lime wedge per person. Mix well and season to taste with salt and pepper.
Serve the dahl in bowls and top with the crispy chickpeas. Garnish with the coriander. Serve with the naan and the rest of the lime wedges.
