Coconut Chickpea Daal

Delicious. Homely. Aromatic. This easy daal is a staple for many households and this is packed with flavour and enough nutrients to align with multiple health goals. One to add to your rotations of meals!

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Prep time
15 minutes
Cook time
25 minutes
FREEZER FRIENDLY
Yes
SHELF LIFE
2 days
Contains
Ingredients
Serves 4
coconut oil
ginger
grated
curry powder
turmeric powder
cumin seeds
or ground cumin
baby tomatoes
halved
spring onion
chopped
green lentils (cooked)
Any lentils will work, can be from a jar/can, drained and rinsed
spinach
roughly chopped frozen can also be used
coriander
chopped
garlic cloves
grated
coconut milk (can)
from a tin
chickpeas (can)
drained and rinsed
lime
juiced

NUTRITION PER SERVING (Read more)

435kcal
Calories
15g
Protein
32g
Total Fat
31g
Carbs
13g
Fibre
9g
Sugars
170mg
Calcium
13%
 
10mg
Iron
55%
 
155mg
Magnesium
37%
 
313mg
Phosporus
25%
 
1122mg
Potassium
24%
 
67mg
Sodium
3%
 
2mg
Zinc
22%
 
1mg
Copper
75%
 
0mg
Vitamin B1
22%
 
0mg
Vitamin B2
14%
 
3mg
Vitamin B3
18%
 
1mg
Vitamin B6
31%
 
242mcg
Vitamin B9
60%
 
299mcg
Vitamin A
33%
 
0mcg
Vitamin B12
0%
 
37mg
Vitamin C
41%
 
0mcg
Vitamin D
0%
 
4mg
Vitamin E
27%
 
309mcg
Vitamin K
258%
 
Calories: 435kcal; Protein: 15g; Total Fat: 32g; Carbs: 31g; Fibre: 13g; Sugars: 9g; Calcium: 170mg (13%); Iron: 10mg (55%); Magnesium: 155mg (37%); Phosporus: 313mg (25%); Potassium: 1122mg (24%); Sodium: 67mg (3%); Zinc: 2mg (22%); Copper: 1mg (75%); Vitamin B1: 0mg (22%); Vitamin B2: 0mg (14%); Vitamin B3: 3mg (18%); Vitamin B6: 1mg (31%); Vitamin B9: 242mcg (60%); Vitamin A: 299mcg (33%); Vitamin B12: 0mcg (0%); Vitamin C: 37mg (41%); Vitamin D: 0mcg (0%); Vitamin E: 4mg (27%); Vitamin K: 309mcg (258%)
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Notes

Alternatives:

cherry tomatoes - baby tomatoes, quartered salad tomatoes
chickpeas - kidney beans, black beans, borlotti beans, pinto beans
green lentils -red, black lentils, chickpeas, pinto beans

Contains
Ingredients
Serves 4
coconut oil
ginger
grated
curry powder
turmeric powder
cumin seeds
or ground cumin
baby tomatoes
halved
spring onion
chopped
green lentils (cooked)
Any lentils will work, can be from a jar/can, drained and rinsed
spinach
roughly chopped frozen can also be used
coriander
chopped
garlic cloves
grated
coconut milk (can)
from a tin
chickpeas (can)
drained and rinsed
lime
juiced

Ingredients

Serves 4
coconut oil
ginger
grated
curry powder
turmeric powder
cumin seeds
or ground cumin
baby tomatoes
halved
spring onion
chopped
green lentils (cooked)
Any lentils will work, can be from a jar/can, drained and rinsed
spinach
roughly chopped frozen can also be used
coriander
chopped
garlic cloves
grated
coconut milk (can)
from a tin
chickpeas (can)
drained and rinsed
lime
juiced

Instructions

Your notes
1

Gather your ingredients. (brown instead of green lentils pictured)

2

Heat the coconut oil in a large pot over a medium heat. Add the garlic, ginger and spring onions with seasoning and cook for 2 minutes until starting to colour.

3

Add the curry powder, turmeric and cumin and cook for 30 seconds, until fragrant. (ground cumin pictured)

4

Add the tomatoes and cook gently for 7 minutes until they break down.

5

Add the chickpeas and lentils and stir to combine.

6

Stir the chickpeas through the spiced tomatoes in the pan.

7

Add the coconut milk and stir through the ingredients gently. Cover and simmer very gently for 10 minutes to allow the flavours to infuse.

8

Add the spinach in batches. Stir through the ingredients to gently wilt, then repeat until all the spinach is used up. When the last batch is used, cook for another 2 minutes then take off the heat. Stir through the lime, add salt and pepper to taste and top with fresh coriander to serve.

Notes

Alternatives:

cherry tomatoes - baby tomatoes, quartered salad tomatoes
chickpeas - kidney beans, black beans, borlotti beans, pinto beans
green lentils -red, black lentils, chickpeas, pinto beans

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