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Mixed Vegetable Chana Dal

Writer's picture: NCIFMNCIFM

Adding ginger and turmeric to stews and soups is a great way to boost your immunity over the winter months.  



Serves 2-4


Ingredients:


  • 1 small onion, diced

  • 1 tsp ginger, minced

  • 2 garlic cloves, minced

  • 2 tsp ground turmeric 

  • 1/2 tsp groun cumin 

  • 1/2 tsp groun coriander

  • 1 celery stalk, diced

  • 1 small sweet potato, peeled and cut into small cubes

  • 1/4 cup butternut squash, cut into small cubes

  • 1 parsnip, peeled and cubed

  • 1 large carrot, cut into small cubes

  • 1/2 cup cauliflower florets

  • 1 x 400ml coconut milk (reduced fat)

  • 250 ml vegetable stock 

  • 1/2 cup chana dal

  • 1 tbsp tamarind paste

  • Small courgette, cut into small cubes

  • Sea salt and black pepper to season

  • Cashews, coriander and brown rice to serve


Istructions:


  1. Heat a little extra virgin olive oil in a pan over a medium heat. Add the onion, garlic and ginger and fry to soften, around 1-2 minutes.

  2. Add the tumeric, cumin and coriander. 

  3. Mix in all the chopped vegetables (except the courgette) and coat the vegetables with all the lovely spices.  Continue to fry for a few minutes. 

  4. Add the coconut milk, stock and chana dal. 

  5. Allow to simmer for 25 minutes with the lid askew until the chana dal is cooked/soft. 

  6. Mix in the courgette for a few minutes, and add the tamarind paste and seasoning. 

  7. Once cooked and ready to serve, enjoy with cashews and coriander on a bed of brown rice.  

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