Our easy vegan lentil and chickpea dahl recipe was born from our sisters desire for this amazing curry. I love making curry from scratch, because it is so simple, and much healthier than buying one from a shop.
We have cooked this twice so far, once was a bit plain because I didn’t quite go IN with the spices (and we only had mild chilli powder which lets face it does nothing), but the last time we made it, man alive. Like most of our dishes, this isn’t purist. I’m sure proper curries don’t have stock cubes in but I am a woman who likes flavour and doesn’t really care where it’s coming from! The dish is perfectly served with our flatbreads, poppadoms and mango chutney, its a semi healthy dish that is 100% vegan.
Equipment:
- Saucepan
- Chopping board
- Chefs knife
- Wooden spoon
Ingredients:
- 200g lentils
- 1 tin chickpeas, drained
- 1 large onion, diced
- Handful of spinach (fresh or frozen)
- 1 tin chopped tomatoes
- 1 tin coconut milk
- 500ml water
- 1 tbsp tomato puree
- 1 tbsp garlic puree
- 1 heaped tsp chilli powder
- 1 heaped tsp garam masala
- 1 heaped tsp cumin
- 1 heaped tsp ginger
- 1 heaped tsp curry powder
- 1 heaped tsp paprika
- 1 heaped tsp turmeric
- 1 stock cube
Method:
- In a saucepan, fry off the onion in a little oil. Once soft, add in all of the spices and coat the onions for about a minute.
- Add in the lentils and chickpeas and again stir to coat.
- Add the stock cube, purees, water, chopped tomatoes and coconut milk and simmer until thick and the lentils are tender.
- Just before serving, add the spinach and stir in until defrosted/ wilted.
Recipe notes:
- This isn’t really a dish that you can walk away from, as the lentils thicken, they do start to stick to the bottom of the pan so you need to stir every couple of minutes to prevent burning.