Chickpea dhal with coconut kale

A warming one-pot meal for the whole family

Prep: 5 mins
Serves 2 as a main, 4 as a side

Kate Percy

Published: February 3, 2022 at 4:05 pm

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.

Ingredients

  • 1tbsp coconut oil
  • cinnamon stick
  • 1tsp each cumin seeds, ground tumeric, ground coriander
  • 1/2 tsp dried chilli
  • 250ml veg stock
  • 100ml coconut cream
  • 200g kale leaves finely chopped
  • 1 onion finely sliced
  • 25g fresh coriander roughly chopped
  • 3 cloves Garlic 1 crushed, 2 finely sliced
  • 400g can tomatoes roughly chopped
  • 400g can chickpeas drained
  • 2cm piece fresh ginger grated

Methods

  • Step 1

    Gently heat ½ tbsp coconut oil in a large saucepan and fry the onion for a few minutes. Stir in crushed garlic, ginger, cinnamon, cumin, turmeric, coriander and dried chilli, very gently cook for 1min.

  • Step 2

    Add chickpeas, tomatoes and stock. Bring to boil, then reduce to a simmer and cook for 12-15mins.

  • Step 3

    Stir in coconut cream and kale, gently cook for 2mins until wilted. Season to taste. In a small pan, heat ½ tbsp coconut oil.

  • Step 4

    Fry the sliced garlic for just 30secs. Spoon over the dhal. Top with coriander.

Three alternative flavour combinations:

  1. 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.
  2. 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.
  3. 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

Sports nutrition cook and keen amateur athlete Kate Percy set up the #GoFaster campaign in 2009 and, following the publication of several sports nutrition books, now produces a range of all-natural energy balls, Go Bites (www.katepercys.com).
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