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White lentil dahl with roast aubergine, squash and spinach served with poppadum
October '16

White lentil dahl with roast aubergine, squash and spinach served with poppadum

 

There is certainly an autumnal chill in the air. This means most of us start to crave warming comfort food. Healthy flavourful food is perfect for this.  Spices and warming stews, broths and curries come into their own. Dahl is one of my favourites! This is made with white lentils which are not needed to soak and give a beautiful rich and creamy texture. If you can’t find them you can substitute with yellow split peas that have been soaked over night.  Served with poppadums, popped in the microwave, these are a super healthy accompaniment, made from gluten-free gram flour. 4 of them is only 120kcal and 8.5g Protein! Genius.

 

Ingredients  - Serves 6-8

1 cup/250g          Urad dal (white) lentils

1 can                     Coconut milk

1 can                     Chopped tomatoes

1 can                     Water

1 small                   Butternut squash (deseeded cubed)

2                           Aubergine (cubed)

200g                    Spinach

1 tsp                      Coconut oil

1 tsp                      Extra virgin olive oil

1                            Onion (finely chopped)

3 cloves                Garlic (finely chopped)

1” piece                 Ginger (finely chopped)

1                            Chili (finely chopped)

1 tbsp                    Garam masala

1 tsp                      Ground cumin

1 tsp                      Coriander

1tsp                       Turmeric

Black pepper and sea salt

 

Instructions

1      Preheat the oven to 180 degrees C.

2      Place the aubergine on a roasting tin and toss with the olive oil and seasoning. Roast for around 20 minutes until soft but not too browned

3      Soften the onions, garlic, ginger and chili in coconut oil for 5 mins in a large saucepan. Add the spices and cook for a further 3 mins.

4      Add the chopped tomatoes, coconut milk, water, butternut squash and dal. Bring to the boil and simmer for 1.5hours with the lid on or 30mins in a pressure cooker. Add extra water if it becomes too dry.

5      Once cooked, thick and creamy, add the roasted aubergine and spinach till it wilts. Season well to taste.

6      To make the poppadum, wrap individually in a kitchen paper, place in the microwave for 30secs.

7      Serve with a little sheep’s yoghurt and mango chutney. Delish!

 

This makes plenty but it is perfect to freeze down portions to eat a later date.

 

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