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 low 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.
Nutritional Information
Typical Values | Amount |
---|---|
Energy | 211g |
TotalFat | 6g |
Carbohydrates | 24g |
Protein | 9g |
Sugar | 9g |