Creamy Coconut and Spinach Dhal

    10m prep time
    40m total time
    Easy level
    16 ingredients

"This meal is a complete hug in a bowl. Substituting half of the rice for quinoa not only adds extra wholegrain goodness but also boosts the meal's fibre and protein content. Alternatively, wholegrain brown rice serves as an excellent alternative. A squeeze of lemon juice is an excellent way to include vitamin C, aiding in the absorption of iron from the lentils and spinach." — Dr Chintal Patel

Method

Based on 4 servings, adjust as needed.

Step 1

Rinse and drain the red lentils thoroughly at least three times and soak them in cold water until needed - minimum of 1 hour. Quantities serve 4, adjust as needed.

Step 2

Heat 1 tbsp of the olive oil in a large saucepan over medium heat. Add 1 chopped red onion (if cooking for 4) and fry until it's softened and just starting to brown, about 5-6 mins. Stir in the cumin seeds and fry for 1 min.

Step 3

Add a pinch of salt and the turmeric, stir well, then tip in two of the chopped tomatoes. Drain the lentils and add them to the pan along with 350ml water and the coconut milk. Stir to combine and bring to the boil. Cover and let it simmer over a medium-low heat for 15 mins.

Step 4

Rinse and drain the quinoa and rice at least three times to remove excess starch. Tip into a large saucepan with 1.5 litres of salted boiling water. Bring back to the boil, simmer for 10-12 mins until tender, then drain.

Step 5

Mix together the chopped cucumber the remaining two chopped tomatoes, half a chopped red onion and the lemon juice for the kachumber in a bowl and season to taste. Set aside.

Step 6

Remove the dhal from the heat, uncover and stir in the spinach, letting it wilt. Season to taste.

Step 7

To make the tadka, heat the remaining tablespoon of oil in a saucepan over a medium-high heat, add the chillies and garlic. Just before the garlic begins to brown, 1-2 mins, add the chilli powder, if using. Stir for a few seconds and remove from the heat. Set aside.

Step 8

Serve the quinoa and rice in bowls topped with the dhal, tadka and chopped coriander, and the kachumber on the side, if you like.
  • Ingredients
  • Based on 4 servings
  • 1.5 Red Onion, finely chopped 1 x Sainsbury's Red Onions Loose
  • 4 Large Tomatoes, half finely chopped and half roughly chopped 1 x Sainsbury's Large Vine Tomatoes 500g
  • 30g Coriander Leaves, chopped, to serve 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 1tsp Turmeric 1 x Sainsbury's Turmeric 48g
  • 100g Quinoa 1 x Sainsbury's Quinoa 300g
  • 320g Baby Spinach 2 x Sainsbury's Baby Leaf Spinach 200g
  • 100g Basmati Rice 1 x Sainsbury's Basmati Rice 500g
  • 0.5 Cucumber, deseeded and finely chopped 1 x Sainsbury's Whole Cucumber
  • 400ml Coconut Milk, can 1 x Sainsbury's Coconut Milk 400ml
  • 0.5 Lemon, juiced 1 x Sainsbury's Lemons
  • 6 Garlic Cloves, thinly sliced 1 x Sainsbury's Garlic
  • 2tbsp Olive Oil, 1 tablespoon each for the dhal and tadka 1 x Sainsbury's Olive Oil 500ml
  • 300g Red Lentils 1 x Sainsbury's Red Lentils 1kg
  • 1tsp Cumin Seeds 1 x Sainsbury's Cumin Seed 38g
  • 2 Green Chillies, halved 1 x Sainsbury's Green Chillies 65g
  • 1tsp Chilli Powder, (optional) 1 x Sainsbury's Mild Chilli Powder 44g
Shop this recipe
Products and prices from