BURGERS TO BEASTS by Kripa Jalan

Mains

Dal-Palak

Dal-Palak
  • Gluten-Free, Vegan

    Gluten-Free, Vegan

  • Serves 4

    Serves 4

  • 35 minutes

    35 minutes

Ingredients

1 tbsp sesame oil

1 red onion, finely chopped

1 garlic clove, crushed

1” ginger, peeled and finely chopped

1 red chilli, finely chopped

1½ tsp ground turmeric

1½ tsp ground cumin

2 potatoes, cut into even chunks

250g red lentils

600ml vegetable stock or water

80g spinach

Instructions

  1. Heat 1 tbsp sesame oil in a pan with a tight-fitting lid.
  2. Add 1 finely chopped onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
  3. Add 1 crushed garlic clove, a finely chopped ginger and 1 finely chopped red chilli, cook for 1 min, then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 min more.
  4. Turn up the heat to medium, add 2 potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
  5. Tip in red split lentils, vegetable stock and some seasoning.
  6. Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape.
  7. Taste and adjust the seasoning, then gently stir in the spinach. Once wilted, serve.

Notes

To make the meal low-carb, serve with Cauliflower Rice!

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