Creamy Spinach Dahl with Cashews

Name: Creamy Spinach Dahl with Cashews over golden rice with cucumber yogurt
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 150 g White long grain rice; 1.5 teaspoon Ground turmeric; 75 g Red split lentils; 1 piece Onion; 1 piece Garlic; 10 g Ginger paste; 1 piece Tomato; 1 Tomato paste; 1 sachet(s) Yellow curry spices; 1 sachet(s) African-inspired spice mix; 200 g Spinach; 180 milliliters Coconut milk; Tofu; ½ piece Persian cucumber; 50 g Organic full-fat yogurt; 1 tablespoon Sunflower oil; Low sodium vegetable stock; Cornstarch [or flour]

over golden rice with cucumber yogurt

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Did you know that in India, the word "dahl" refers both to this dish, as well as to dried, split pulses?

Tags:

Veggie

•High Fibre

Allergens:

Soja

•Melk (inclusief lactose)

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

75 g

White long grain rice

¾ teaspoon

Ground turmeric

35 g

Red split lentils

½ piece

Onion

½ piece

Garlic

5 g

Ginger paste

½ piece

Tomato

Tomato paste

½ sachet(s)

Yellow curry spices

½ sachet(s)

African-inspired spice mix

100 g

Spinach

90 milliliters

Coconut milk

Tofu

¼ piece

Persian cucumber

25 g

Organic full-fat yogurt

Not included in your delivery

½ tablespoon

Sunflower oil

Low sodium vegetable stock

Cornstarch [or flour]

Nutrition Values

Energy (kJ)3296 kJ

Calories788 kcal

Fat29.9 g

Saturated Fat16.4 g

Carbohydrate101.6 g

Sugar13.9 g

Dietary Fiber16.7 g

Protein23.4 g

Salt1.5 g

Potassium177.1 mg

Calcium125.3 mg

Iron2.4 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

•Sautépan or large frying pan

•Bowl

Cooking Steps

Boil plenty of water in two pots or saucepans.
Add the lentils to one pot, then cover with the lid. Cook for 11 - 13 minutes over medium-high heat or until done, then drain and set aside.
In the other pot, boil the rice for 12 - 14 minutes.
Add the turmeric and cook for 1 more minute, then drain. Season to taste with salt and pepper, then set aside.

Chop the onion and crush or mince the garlic.
Heat the sunflower oil in a large deep frying pan over medium-high heat. Fry the onion and garlic for 2 - 3 minutes.
Dice the tomato and add it to the pan, along with the ginger paste, curry spices, African-inspired spices and tomato paste. Crumble in the stock cube (see pantry for amount).
Mix well and fry for 2 more minutes. Season to taste with salt and pepper.

Add the water to a tall container (see pantry for amount). Add half of the spinach, then process with an immersion blender until smooth.
Add the rest of the spinach to the curry and fry for 1 minute.
Add the lentils, the blended spinach and half of the coconut milk. Mix well and simmer for 1 minute. Season to taste with salt and pepper.

In the meantime, dice the cucumber and transfer to a bowl. Add the yogurt and mix well to combine. Season to taste with salt and pepper.
Serve the rice on plates and top with the spinach dahl.
Drizzle with the rest of the coconut milk and serve the cucumber yogurt alongside.
Garnish with the cashews to finish.