Spinach and chickpea coconut dhal recipe

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  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 627 calories / serving
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Make this wholesome and hearty dhal dish made with coconut milk, chickpeas and red lentils - the perfect dish to keep away the chill.

Rinse and drain the lentils.

Heat the oil in a large pan and fry the onion and garlic for a minute over a high heat. Stir in 3 tbsp curry paste and sizzle for another minute, then add the rinsed lentils and 1 tin chickpeas.

Pour in the coconut milk, then fill the tin with water and add that, too.

Bring to the boil and cook for about 30 minutes until the lentils are just done.

Stir in the spinach to wilt, season and add the lemon juice. Serve with plain naan.

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  • Ingredients

  • 250g (8oz) red lentils
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 45ml (3tbsp) tikka curry paste
  • 1 x 400g tin chickpeas, drained and rinsed
  • 1 x 400g tin reduced fat coconut milk
  • 200g (7oz) spinach
  • 1 lemon, juiced
  • To serve

  • 2 x packs plain naan
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  • Energy 2645kj 627kcal 31%
  • Fat 22.3g 32%
  • Saturates 10.4g 52%
  • Sugars 10.1g 11%
  • Salt 1.5g 26%

of the reference intake
Carbohydrate 77.5g Protein 32.9g Fibre 18.4g

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