Chickpea & squash dhal

Vegan
Total
35m
Prep
10m
Chill
0m
Cook
25m
This recipe contains 9 different plants

Nutrition per serving

  • 321

    Calories

  • 14.7g

    Fiber

  • 15.5g

    Protein

  • 43.2g

    Carbs

  • 9.2g

    Fats

  • 9.7g

    Sugar

Ingredients

4

Instructions

  1. 1

    Heat a wok on medium heat. Once hot, add oil and onion – sauté for 5 minutes

  2. 2

    Add spices, salt, crushed garlic, grated ginger and chopped butternut squash

  3. 3

    Pour in the vegetable stock and bring to a simmer

  4. 4

    Add in the red lentils, chickpeas and tomatoes

  5. 5

    Partially cover the wok with a lid or tin foil and cook for 15 minutes – until thickened and squash is tender

  6. 6

    Add the spinach and cover, once wilted stir in the coconut cream

  7. 7

    Give it a taste and add more salt if needed

  8. 8

    Serve with fresh coriander

If you enjoyed this recipe share it with your friends and family who might also enjoy it