Gloriously green dal

A spinach and coconut dal with tenderstem broccoli

Another for my 20 minute meal series, and this time a creamy, green dal. I absolutely love dal - I make one most weeks. They are so tasty and comforting, really adaptable, quick and healthy.

In this dal, spinach is blended with coconut milk to give it the most wonderful colour. It comes together in one-pan and takes 20 minutes to make, meaning it’s a great midweek meal.

Veg wise, I used leek and broccoli. If you don’t have a leek, you can use onion (slice it very finely for quick cooking time) and you can always swap broccoli for another quick-cook vegetable, like courgette, peas, broad beans or green beans.

Dot with yogurt and mango chutney to finish and serve with rice or naan breads.

You’ll need (serves 2):

• 1 leek, halved lengthways and finely sliced

• 100g spinach

• 200ml full fat coconut milk

• 1 large garlic clove, finely diced

• small piece of ginger, grated

• 1 tbsp curry powder

• 100g red lentils, rinsed

• 1 tbsp vegetable stock powder

• 100g tenderstem broccoli

• Greek or natural yogurt

• Mango chutney

• Coriander leaves (optional)

Heat a little oil in a heavy bottomed large frying pan and add the leeks. Cook on a medium heat for 5 minutes, stirring every now and then.

Meanwhile, blend the spinach and coconut milk plus 200ml of water until completely smooth.

To the pan, add the garlic, ginger and curry powder, stir and cook for a minute or so. Add the lentils, stock powder and the spinach and coconut sauce. Bring to a boil then reduce to heat and cook on a medium heat for 10 minutes.

After 10 minutes, add the broccoli and cover the pot with a lid (if you have one). If it’s looking at all dry you can add a dash more water. Cook for a final 5 minutes.

Finish with dollops of yogurt and mango chutney, and coriander if you have some in. Serve with rice and naan bread. Dig in.