Coconut, Lentil and Chickpea Dal
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Coconut, Lentil and Chickpea Dal

Coconut, Lentil and Chickpea Dal

with Spinach and Pitta

Cereals containing gluten

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.

Preparation Time40 minutes
Cooking time20 minutes


serving amount

2 unit(s)

Garlic Clove

1 carton(s)


100 grams

Red Split Lentils

75 grams

Tikka Masala Paste

15 grams

Ginger Puree

200 milliliter(s)

Coconut Milk

15 grams

Vegetable Stock Paste

(Contains Celery)

2 unit(s)

Pitta Bread

(Contains Cereals containing gluten)

40 grams

Baby Spinach

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

Not included in your delivery

½ tsp


75 milliliter(s)

Water for the Curry

20 grams



Nutritional information

Energy (kJ)3752 kJ
Energy (kcal)897 kcal
Fat43.4 g
of which saturates28.1 g
Carbohydrate87.1 g
of which sugars12 g
Protein31.8 g
Salt4.7 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan



If you don't have a toaster, preheat the oven to 220°C/200°C fan/gas mark 7 for the pittas. Bring a large saucepan of water to the boil with 0.25 tsp salt for the lentils.

Peel and grate the garlic (or use a garlic press). 

Drain and rinse the chickpeas in a sieve. 


When boiling, add the lentils to the water and cook until just tender, 5-6 mins (you'll finish cooking them in the sauce).

Once cooked, drain in a sieve and set aside.


Meanwhile, heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the tikka masala paste, ginger puree and garlic. Cook until fragrant, stirring, for 1 min.

Stir in the coconut milk, veg stock paste, sugar and water for the curry (see pantry for both amounts) until combined, then stir through the chickpeas. Season with salt and pepper.

Bring to the boil, then lower the heat and simmer, stirring occasionally, for 5 mins. 


Once the lentils are cooked and the sauce has been cooking for 5 mins, add in the drained lentils to the pan and stir to combine.

Simmer until the lentils have completely softened and the curry has thickened, a further 5 mins.


Toast the pitta breads in your toaster until golden. Spread with the butter (see pantry for amount).

If you're using the oven, put the pittas onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.

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 on top.

Serve the pitta alongside for dipping and scooping.