Chickpea, Coconut and Spinach Dhal

It’s suddenly got absolutely freezing in London!

I love Autumn so much, but the long nights and dark evenings are pretty miserable compared to the months of glorious sunshine we had in England this summer (I don’t think anyone in the UK has ever experienced a hotter summer!) On the plus side, now November is here we can enjoy orange leaves, big scarves, hot chocolate and lovely warm comfort food.

One of my favourite types of comfort food ever is curry, so I thought I’d make a tasty, yellow dhal this evening to cheer me up in the ice-block that is my bedroom.

This dish is best enjoyedΒ with mugs and mugs of hot chocolate, an enormous ugly jumper and your favourite guilty-pleasure film. Mine is Clueless, obviously.

Hope you enjoy!

Spinach and Coconut Dhal

Spinach and Coconut Dhal

Ingredients

One tablespoon of coconut oil

Half an onion, diced

One clove of garlic, crushed

125g of red lentils

200g of chickpeas

200ml of coconut milk

250ml of water

One tablespoon of tikka curry paste

Half a teaspoon of cayenne pepper

One big handful of spinach

Juice of half a lemon

To serve: Pitta breads and natural soy yoghurt (optional)

Method

  1. Heat the coconut oil in a large pan, then add the onion and garlic and fry until tender. Add the curry paste and cayenne pepper and sizzle for a further minute.
  2. Add the red lentils and chickpeas, then add the coconut milk and water and stir.
  3. Bring to the boil, then simmer for 30 minutes, stirring occasionally. If it looks a little dry then add some more water in.
  4. Once the curry is cooked, add the spinach in and stir until wilted, then stir in the lemon juice.
  5. Serve with toasted pitta breads and a dollop of natural soy yoghurt.

Serves two

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