Quick Meal-Prep Coconut Daal

If you’re looking for a quick but tasty fibre-rich meal to add to your weeknight rotation - you’re in the right place.

With 9g of fibre, this daal meets a third of your daily needs. Pair it with some naan or rice, a drizzle of yogurt and a side salad - and it’ll help to keep you full for hours.

Leftovers taste even better the next day, and last up to 3 days in the fridge and 3 months in the freezer. So it’s perfect to batch cook for busy weeknights!

Ingredients (Serves 4)

• 1 small onion, finely diced

• 1 heaped tsp garlic purée

• ½ tsp ginger purée

• 2 tsp ground cumin*

• 1 tsp ground coriander*

• ½ tsp turmeric*

• ¼ tsp cinnamon*

• ¼ tsp chilli flakes (more to taste)

• Pinch of ground cloves*

• 250g dried red lentils, rinsed

• 250g tomato passata

• 750ml vegetable stock

• 200ml full-fat coconut milk

• 200g plain, unsweetened soya yoghurt

• Fresh chilli and coriander, to serve

• Choice of naan or rice

*you can also use 2 tbsp of garam masala if you’re in a hurry!

Method

1. Heat a teaspoon of oil in a large saucepan and fry the diced onion for 3-4 minutes, until softened and golden.

2. Stir in the garlic, ginger and spices and cook for 1 minute, stirring, until fragrant.

3. Add the rinsed lentils, passata and vegetable stock. Stir well.

4. Bring to a gentle simmer, cover and cook for 15 minutes, stirring occasionally.

5. Stir in the coconut milk and simmer uncovered for a further 5-10 minutes, or until the lentils are soft and the daal has thickened.

6. Top with fresh chilli, coriander and a drizzle of soya yoghurt.

7. Serve with naan or rice and a side salad. Enjoy!