Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 6 people
Estimated cost per serve is 4.2 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
6
- 250grams red lentils, rinsed
- 1 bunch coriander
- 1tablespoons ginger, grated
- 1 onion, chopped
- 400grams can chickpeas, drained, rinsed
- 1 lemon, juiced
- 120grams baby leaf spinach
- 3 garlic cloves, crushed
- naan bread (to serve)
- 1tablespoons coconut oil
- 1/4 cup madras curry paste
- 400grams light coconut milk
Method
Step 1 of 3
Finely chop stems and any roots of the coriander and set aside leaves. Heat oil in a large pan over medium-high heat. Add onion, garlic, ginger and coriander stems. Cook, stirring, for 2 minutes. Stir in curry paste and cook for 1 minute.
Step 2 of 3
Add lentils and chickpeas. Pour in coconut milk and 1 cups water. Bring to the boil, reduce heat and simmer for about 20 minutes until the lentils are tender. Stir in spinach, lemon juice and coriander leaves, reserving some for garnish.
Step 3 of 3
Transfer dahl to serving bowl. Heat naan as per packet instructions and serve with dahl.
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