DAHL WITH CORIANDER & NAAN

Dahl With Coriander & Naan
 
Ingredients
  • 1 bunch coriander
  • 1 tbs coconut oil
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 1 tbs grated ginger
  • 1/4 cup Madras curry paste
  • 250g red lentils, rinsed
  • 400g can chickpeas, drained, rinsed
  • 400g can light coconut milk
  • 120g baby leaf spinach
  • juice of 1 lemon
  • naan bread, to serve
 
Directions:
1. Finely chop stems and any roots of the coriander and set aside leaves. Heat oil in a large pan over medium-high heat. Add onion, garlic, ginger and coriander stems. Cook, stirring, for 2 minutes. Stir in curry paste and cook for 1 minute.
2. Add lentils and chickpeas. Pour in coconut milk and 1 cups water. Bring to the boil, reduce heat and simmer for about 20 minutes until the lentils are tender. Stir in spinach, lemon juice and coriander leaves, reserving some for garnish.
3. Transfer dahl to serving bowl. Heat naan as per packet instructions and serve with dahl


Find these products at:
Coles
Woolworths
Marketplace

For more cooking inspiration visit: www.parkmoreshopping.com.au/the-parkmore-collective
 
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