Chickpea dhal with coconut kale
A warming one-pot meal for the whole family
A warming and spicy one to add to your training repertoire – Chickpea dhal with coconut and kale.
Loaded with the good stuff, you can’t go wrong with this dish; it’s a good vegetarian source of protein and is also rich in fibre and vitamins A and C.
You’ve also got the added benefit from the anti-inflammatory properties of the ginger, garlic and spice. Serve with brown basmati rice or naan bread.
Three alternative flavour combinations:
- Roasted cauliflower: Parboil cauliflower florets and roast in a little oil for 30mins until soft and golden brown. Add at step 3, swapping the kale out for the cauliflower.
- Black lentil: Cook black ‘urid’ lentils according to pack, then replace chickpeas for lentils. Omit the kale. Add a squeeze of lemon juice to step 4.
- Dhal soup: Increase the stock to 600ml. At step 3 blend the mix before adding the coconut cream. Swap kale for spinach and continue to step 4.
Kate Percy
Sports nutrition cook and author 
