Spinach and Tamarind Green Lentil Bowl with Broccoli and Coconut

Name: Spinach and Tamarind Green Lentil Bowl with Broccoli and Coconut
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Asian, Indian
Ingredients: 2 tbsp olive oil; 1 tbsp black mustard seeds; 1 tsp cumin seeds; 1 tsp ground turmeric; 8 dried or fresh curry leaves; pinch of chili flakes; 1 onion, chopped; 3 garlic cloves, sliced; 1 tbsp tamarind paste; 150g dried green lentils, rinsed; 850ml water; 100g spinach; 250ml coconut milk; 1 tsp sea salt; 1 tsp black pepper; 1 tbsp olive oil; 6 broccoli spears; 3 tbsp desiccated coconut; 2 tbsp salted peanuts, crushed; juice of .5 lime; chili flakes, to taste

8 steps

Prep:15minCook:45min

This dish is inspired by dal, which for me is the perfect, deliciously healthy and restorative bowl of goodness! I've used earthy green lentils here, then added in loads of spinach to create a lovely green color and it's made rich and creamy with coconut milk. The addition of pan-fried broccoli, toasted desiccated coconut and crushed salted peanuts add brilliant texture and crunch. Great served with a salad, slaw, or rice.

Updated at: Thu, 17 Aug 2023 11:35:11 GMT

Ingredients

2 servings

2 Tbspolive oil

1 Tbspblack mustard seeds

1 tspcumin seeds

1 tspground turmeric

1 Tbsptamarind paste

150gdried green lentils

rinsed

850mlwater

100gspinach

250mlcoconut milk

1 tspsea salt

1 tspblack pepper

for the broccoli

1 Tbspolive oil

6broccoli spears

3 Tbspdesiccated coconut

2 Tbspsalted peanuts

0.5lime

Instructions

Step 1

First, add the oil to a large frying pan on a medium heat. Add the mustard seeds. When they start to pop, add the cumin seeds, turmeric, curry leaves, and chili flakes.

Step 2

Stir for a few minutes, then add the onion. Fry for 8-10 minutes on a low-medium heat until soft and browning.

Step 3

Add the garlic and stir for a further minute or so on a low heat. Now, add the taramind paste, lentils, and water and simmer for 25 minutes, stirring occasionally. Add extra water if needed.

Step 4

Blitz the spinach in a food processor until roughly chopped, then add to the lentils and simmer for 5 minutes. Stir in the coconut milk, season with salt and pepper and simmer for a further 2 minutes.

Step 5

Meanwhile, for the broccoli, heat a griddle or frying pan on a medium heat, then add the oil and broccoli. Cook for 2-3 minutes on each side until charred. Set aside.

Step 6

Add the coconut to a small, dry saucepan and heat gently until lightly toasted.

Step 7

In a bowl, combine the broccoli, coconut, peanuts, lime juice, and some chili flakes and salt. Toss to combine.

Step 8

Spoon the green lentil mixture into serving bowls and top with the broccoli mixture to serve.