This cooler weather can mean we crave warm, comforting foods but comfort doesn’t always = unhealthy 👇
Loving this Vegan Dahl recipe from leahitstines 🙏 It serves 4-6 so great for meal prep or to feed your family!
Ingredients:
1 bunch coriander
1 tsp. Olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tbsp. ginger, grated
3 tbsp. Madras curry paste
1.5 cups dry red lentils, rinsed
1 x 400g canned chickpeas, drained & rinsed
400ml coconut milk (can used light coconut milk)
120g baby spinach leaves
2/3 tbsp. lemon juice
Directions:
Pick coriander leaves off stems but don’t discard the stems – you’ll need these! Wash leaves and set them aside.
Wash stems and roots and finely chop.
In a small deep pot, splash olive oil and heat over medium to high heat.
Add onion, garlic, ginger and coriander stems and cook for 2-3 minutes or until onion is soft and translucent.
Add curry paste and for around 1 minute.
Add chick peas and lentils and stir to combine thoroughly.
Add coconut milk and 2 cups of water to the pot and stir.
Bring to boil and then reduce heat.
Leave to simmer for 20-30 minutes until lentils and chickpeas are tender.
Stir in the baby spinach, coriander leaves and lemon juice.
Serve with brown or white rice!
ENJOY 😍
#mealprep #recipe #vegan #recipeoftheday #leahitsines #healthyfood #comfortfood #familyfood #dinnerideas #lunchideas
