Photo of Spinach, ginger & coconut dhal by WW

Spinach, ginger & coconut dhal

10
6
6
SmartPoints® value per serving
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion(s)

1 large, finely diced

Garlic

2 clove(s), crushed

Root Ginger

30 g, finely grated

Curry Powder

1½ tablespoons, mild

Split Red Lentils, dry

210 g, rinsed

Alpro Coconut Original Drink (Chilled)

750 ml

Spinach

200 g

Mini Naan

4 individual

Instructions

  1. Mist a large nonstick pan with cooking spray and cook the onion over a medium heat for 6-8 minutes until just softened. Add the garlic, ginger and curry powder and cook, stirring, for another minute.
  2. Add the red lentils and stir to combine, then pour in the coconut milk alternative. Bring the mixture to a boil, then reduce the heat and simmer If you like a bit of spice, add 1 deseeded and chopped red chilli to the dhal when you add the garlic in for 10-12 minutes, or until the lentils are tender.
  3. Add the spinach to the pan in batches, stirring constantly, until just wilted, then remove the dhal from the heat and set aside.
  4. Warm the mini naan breads to pack instructions. Serve the dhal with the sliced spring onion scattered over the top and the warmed mini naan breads on the side.

Notes

If you like a bit of spice, add 1 deseeded and chopped red chilli to the dhal when you add the garlic in Step 1, for no extra SmartPoints.

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