Chickpea & squash dhal

- 318
Calories
- 14.7g
Fiber
- 15.5g
Protein
- 43.2g
Carbs
- 9.2g
Fats
- 9.7g
Sugar
Ingredients
4
Instructions
- 1.
Heat a
wok on medium heat. Once hot, add oil and onion – sauté for 5 minutes
- 2.
Add spices, salt, crushed garlic, grated ginger and chopped butternut squash
- 3.
Pour in the vegetable stock and bring to a simmer
- 4.
Add in the red lentils, chickpeas and tomatoes
- 5.
Partially cover the
wok with a lid or tin foil and cook for 15 minutes – until thickened and squash is tender
- 6.
Add the spinach and cover, once wilted stir in the coconut cream
- 7.
Give it a taste and add more salt if needed
- 8.
Serve with fresh coriander
If you enjoy these recipe, please consider supporting me for just the cost of a coffee... Buy me a coffee