Coconut, Lentil and Chickpea Dal
with Spinach and Pitta
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 war 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.
Tikka Masala Paste
Vegetable Stock Paste
Red Split Lentils
(Contains Cereals containing gluten)
Greek Style Natural Yoghurt
Not included in your delivery
Peel and grate the garlic (or use a garlic press).
Drain and rinse the chickpeas in a sieve.
Heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the tikka paste, ginger puree and garlic. Cook until fragrant, stirring, for 1 min.
Stir in the coconut milk, veg stock paste, sugar and water (see pantry for both amounts) until combined, then stir through the lentils. Season with salt and pepper.
Bring to the boil, then lower the heat and cover with a lid (or foil).
Simmer, stirring occasionally, for 10 mins.
Add the chickpeas to the pan and stir to combine. Return the lid and simmer until the lentils have softened and dal has thickened, a further 10-15 mins.
Toast the pitta in your toaster until golden. Then, spread with the butter (see pantry for amount).
Add the spinach to the dal a handful at a time until wilted and piping hot, 1-2 mins. Remove from the heat.
Taste, and season with salt and pepper if needed. TIP: If the dal is looking a little dry, just add a splash of water.
Share the dal between your bowls. Add a dollop of yoghurt.
Serve the pitta alongside for dipping and scooping.