Vegetarian

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  • Easy
  • Family Friendly
  • One Pot

One-Pot Spinach and Yoghurt Dahl

Restore balance to your weeknights with this warming and simple vegetarian dahl that only needs an occasional stir to become lusciously creamy. Spiced with ginger and fragrant curry leaves, it makes for wholesome bowls rich in plant protein.

Mild

60 Minutes

Recipe

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01

Cook Onion and Ginger

Peel and finely chop onion and ginger. Heat oil in a medium heavy-based saucepan over medium heat and add onion and ginger. Cook, stirring regularly, for 4–5 minutes or until onion is nice and soft.

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02

Add Spices

Add mustard seeds and Mild Mannered Vadouvan and cook, stirring, for 30 seconds or until mustard seeds begin to pop.

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03

Cook Lentils

Stir in lentils and curry leaves. Add coconut milk and 300ml water and cook, stirring occasionally, for 35–40 minutes or until lentils are very tender.

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04

Add Spinach

Fold through baby spinach leaves and ¼ teaspoon salt flakes and cook, stirring, for 2 minutes or until spinach has completely wilted. Check the seasoning and add a little more salt, if you like.

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05

Warm Naan Breads

Meanwhile, warm naan breads, one at a time, in a non-stick frypan over medium heat for 1 minute each side. Cover with a clean tea towel to keep warm while you plate up.

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06

Plate Up

Pick coriander leaves from their stems. Divide dahl between bowls, spoon over yoghurt and top with coriander. Serve with naan bread.

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One-Pot Spinach and Yoghurt Dahl

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami