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Coconut, Lentil and Chickpea Dal

Coconut, Lentil and Chickpea Dal

with Garlic Mushrooms, Toasted Coconut and Naan

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Our Coconut, Lentil and Chickpea Dal is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Allergens:CeleryCereals containing glutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Garlic Clove

150 grams

Closed Cup Mushrooms

1 pack(s)


1 bunch(es)


15 grams

Desiccated Coconut

50 grams

Massaman Style Curry Paste

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste


100 grams

Red Split Lentils

2 unit(s)

Plain Naan

(ContainsCereals containing gluten, Milk)

1 sachet(s)

Ginger Puree

Not included in your delivery

400 milliliter(s)

Water for the Dal

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3745 kJ
Energy (kcal)895 kcal
Fat33.3 g
of which saturates21.8 g
Carbohydrate112.4 g
of which sugars6.8 g
Protein31.2 g
Salt4.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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Peel and grate the garlic (or use a garlic press). Thinly slice the mushrooms.
Drain and rinse the chickpeas in a sieve.
Roughly chop the coriander (stalks and all).


Heat a large saucepan on medium heat (no oil).
Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch it like a hawk as it can burn easily.
Transfer to a small bowl and set aside.


Pop the (now empty) pan back on medium heat with a drizzle of oil. Add the massaman curry paste, ginger puree and half the garlic and cook, stirring, for 1 min.
Stir in the coconut milk, water for the dal (see ingredients for both amounts) and veg stock paste until combined, then stir through the lentils and chickpeas. Season with salt and pepper.
Bring to a simmer, then reduce the heat and cover with a lid (or foil). Cook, stirring frequently, until the lentils are soft, 20-25 mins. TIP: If the dal is looking a little dry, just add a splash of water.


Halfway through the dal cooking time, preheat your oven to 200°C.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the sliced mushrooms and remaining garlic and stir fry until golden, 4-5 mins.
Stir through half the coriander and cook for 1 min, then remove from the heat.


When the dal is almost cooked, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.


Once the dal is cooked, taste and add salt and pepper if needed. Reheat the mushrooms if necessary.
Spoon the dal into large bowls and top with the garlic mushrooms. Sprinkle over the toasted coconut and remaining coriander to finish.
Serve with the naans alongside for dipping and scooping. Enjoy!