Cooked - Creamy Spinach And Black Bean Dal

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Creamy Spinach And Black Bean Dal

1.0

400g fresh spinach

1 low sodium stock cube

Olive oil

1 tsp coriander (whole)

1 tsp cumin (whole)

1 medium white onion, diced

3cm piece of ginger, grated or minced

4 garlic cloves, minced

1 tsp cumin (ground)

1 tsp coriander (ground)

1 tsp turmeric

½ tsp salt

½ tsp pepper

1 tsp curry powder

1 tsp garam masala

1 tsp sweet smoked paprika

½ a cinnamon stick

2 bay leaves

1 tsp fenugreek leaves (optional)

500g puy and green lentil mix

240g cooked canned black beans

300ml Water

200g silken tofu

Juice of one lemon

⅓ tsp salt

35g nutritional yeast

½ tsp garlic powder

½ tsp onion powder

35g soaked cashews

Seed mix

Fresh coriander

Chilli

Nigella seeds

Blanch the spinach (submerge in boiling water for 1 min, then ice water for 3 min) then blend with a low sodium stock cube or half if normal sodium, and around 100-150ml water.
Fry the ground whole spices in oil for 1 minute, then add the onion, a small pinch of salt and fry for a further 10 mins on a medium heat.
Add the garlic and ginger, cook down until the raw aroma has subsided.
Add the spice mix and cook for 2-3 minutes.
Add the lentils, black beans and water. Simmer for 15-20 minutes, until the lentils are cooked through.
Make the creamy sauce by blending the silken tofu, lemon juice, salt, nutritional yeast, garlic powder, onion powder and soaked cashews with some water to reach the desired consistency.
Stir the creamy sauce into the dal and season with salt and pepper to taste.
Serve with the seed mix, fresh coriander, chilli and nigella seeds.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍲Dal

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 92 weeks ago

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