Name: Vegetable Daal | Schwartz
Prep time: 20 min
Cook time: 6 h
Yield: 8
Ingredients: 1; 2 tbsp olive oil; 2 onions, diced; 2 tsp garlic granules; 2 tsp turmeric; 2 tsp cumin ground; 2 tsp garam masala; 400 g (14 oz) dried red lentils; 800 g (2 Tin) cherry tomatoes; 400 ml coconut milk, well mixed; 1 litre vegetable stock, preferably homemade or very low salt; 1 tbsp wholegrain mustard; 1 small butternut squash, peeled and cubed; 100 g (4 oz) spinach; Small bunch coriander, roughly chopped; Naan or chapati, to serve

Ground Cumin

Product Information

£1.75/unit, 37g

Out of Stock

Vegetable Daal

Prep Time

20 Minutes

Cook Time

6 Hour

Ingredients

15

Servings

8

Easy Lentil and Vegetable Daal

Ingredients

2 tablespoons olive oil
2 onions, diced
2 teaspoons Garlic Granules
2 teaspoons Turmeric Powder
2 teaspoons Ground Cumin
2 teaspoons Garam Masala Powder
400 grams (14 ounces) dried red lentils
800 grams (2 Tin) cherry tomatoes
400 millilitres coconut milk, well mixed
1 litre vegetable stock, preferably homemade or very low salt
1 tablespoon wholegrain mustard
1 small butternut squash, peeled and cubed
100 grams (4 ounces) spinach
Small bunch coriander, roughly chopped
Naan or chapati, to serve

COOKING INSTRUCTIONS

1 Place oil, chopped onions, garlic granules and spices in a slow cooker, cover and cook on high for around 20 mins, stirring occasionally until the onions are soft, translucent and fragrant.
2 Add in the remaining ingredients apart from the spinach and coriander, mix well and cook on medium for 4-5 hrs, until the lentils are tender. Season well with salt and freshly cracked black pepper.
3 Stir through the spinach and mix until wilted. Garnish with fresh coriander and serve with warm naan or chapati.