This spinach and turmeric dal is nourishing, wholesome and full of protein thanks to curried haddock and fibre-rich lentils. What's more, it's full of fresh vegetables and counts as 3 of your 5-a-day!
Prep Time
30 min
Cuisine
Indian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
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
4
Whilst the lentils are cooking, cut the lemon[s] in half
Strip the mint leaves from their stems and chop them finely, discard the stems
Finely chop the coriander, including the stalks
Cut the cucumber in half and scrape out the inner seeds with a teaspoon, throw the watery seeds away and chop the cucumber finely
5
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 anda pinch of salt - this is your cucumber salad
6
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
7
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
8
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