Coconut, Lentil and Chickpea Dal
with Garlic Mushrooms and Naan Bread
- Cereals containing gluten
- Milk
- Wheat
- Peanut
- Celery
- Nuts
- Sesame
Ingredients
2 unit(s)
Garlic Clove
120 grams
Sliced Mushrooms
1 carton(s)
Chickpeas
75 grams
Tikka Masala Paste
200 milliliter(s)
Coconut Milk
15 grams
Vegetable Stock Paste
100 grams
Red Split Lentils
2 unit(s)
Plain Naans
(Contains: Cereals containing gluten, Milk, Wheat)
15 grams
Ginger Puree
1 sachet(s)
Dukkah Mix
(Contains: Peanut, Celery, Nuts, Sesame)
Not included in your delivery
300 milliliter(s)
Water for the Dal
10 grams
Butter
Instructions
Peel and grate the garlic (or use a garlic press).
Drain and rinse the chickpeas in a sieve.
Roughly chop the coriander (stalks and all).
Pop a large saucepan on medium heat with a drizzle of oil.
Once the pan is hot, add the tikka curry paste, ginger puree and half the garlic. Cook, stirring, for 1 min.
Stir in the coconut milk, veg stock paste and water for the dal (see pantry for amount) until combined, then stir through the lentils. 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 220°C/200°C fan/gas mark 7.
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 has 5 mins remaining, stir in the chickpeas and cook for the remaining time.
Meanwhile, 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 remaining coriander to finish.
Spread the butter (see pantry for amount) over the naans and serve alongside for dipping and scooping.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the rich, creamy taste, though some found it a bit bland and suggested adding extra spices for more heat.
- Ease of prep: Quick and simple to make, though some noted the lentils needed longer cooking time than stated in the recipe.
- Suggestions: Consider adding green vegetables like spinach for colour and nutrition; reduce liquid for a thicker consistency if desired.
- Portions: Filling and satisfying for most; some found it made excellent leftovers, tasting even better the next day.
- Texture: Several reviewers mentioned the dal was too runny; cook uncovered or for longer to reduce liquid if needed.
