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Prep Time
30 min
Cuisine
Indian
This spinach and turmeric dal is nourishing, wholesome and full of protein-rich curried haddock and fibre-rich lentils. What's more, it's absolutely dal-icious!
Prep Time
30 min
Cuisine
Indian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 318 kJ 75 kcal |
1805 kJ 425 kcal |
Fat of which saturates |
0.9 g 0.3 g |
5 g 1.7 g |
Carbohydrate of which sugars |
7.9 g 1.8 g |
44.6 g 10.1 g |
Fibre | 3.5 g | 19.9 g |
Protein | 7.5 g | 42.5 g |
Salt | 0.14 g | 0.82 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Peel and finely chop the brown onion[s]
Peel (scrape the skin off with a teaspoon) and chop (or grate) the ginger
Peel and finely chop (or grate) the garlic
Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a medium-high heat
Once hot, add the chopped onion with a generous pinch of salt and cook for 5-6 min or until softened
Once softened, add the chopped ginger, garlic and ground turmeric and cook for 1 min or until fragrant
Meanwhile, rinse the red lentils in a sieve under cold running water
Add the rinsed lentils to the pan with the canned lentils (no need to drain!) and 450ml [700ml] boiled water
Cook for 15-20 min, stirring occasionally, until all the water is absorbed and the lentils are tender
Whilst the lentils are cooking, cut the lemon[s] in half
Cut the cucumber in half and scrape out the inner seeds with a teaspoon, throw the watery seeds away and chop the cucumber finely
Strip the mint leaves from their stems and chop them finely, discard the stems
Finely chop the coriander, including the stalks
Combine the natural yoghurt with the chopped coriander, the juice of 1/2 [1] lemon and a pinch of salt – this is your coriander yoghurt
Combine the chopped cucumber with the chopped mint, nigella seeds, juice of the remaining lemon and a pinch of salt – this is your cucumber salad
Line a baking tray with tin foil and add the curry powder
Pat the haddock bites dry with kitchen paper and add them to the tray
Turn the haddock bites several times in the curry powder until they're fully coated
Lightly drizzle them with 1 tbsp [2 tbsp] vegetable oil and put the tray in the oven for 5 min or until cooked through – these are your curried haddock bites
Once the lentils are cooked, add the spinach to the pan and give everything a good mix up until it's wilted – this is your spinach & turmeric dal
Serve the curried haddock bites over the spinach & turmeric dal with the cucumber salad
Dollop with the coriander yoghurt
Enjoy!