Dhal with spinach and tomatoes
- January 2014
- Serves 4
- Hands-on time 15 min, simmering time 35 min
This dhal with spinach and tomatoes is great on its own or served as a side dish. Full of lentils and vegetables and fragrant spice flavours, this makes a cheap and healthy meal.
- Vegan recipes
- Vegetarian recipes
- 17g (7.4g saturated)
- 45.9g (6.3g sugars)
If you can find fresh curry leaves (from Ocado and Asian grocers), they’re best, but you can use dried instead. If you find fresh, buy lots and put those you don’t use in a bag in the freezer (no need for prep).
A good dhal is worth buying good spices for – store in airtight containers and use within 3 months.
Make up to the end of step 2, then freeze for up to 3 months. Defrost and reheat. Gently fry a little spice (as in step 2) to top.
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