Preparation time
overnight
Cooking time
30 mins to 1 hour
Serves
Serves 4
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the dal
- 500g/1lb 2oz raw beetroot, left whole
- 2 tbsp olive oil
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- 1 tsp chilli powder
- 1 tsp paprika
- 200g/7oz dried red lentils
- 400g tin coconut milk
- 200–300ml/7–10fl oz vegetable stock
- 2 tbsp tahini
- 2cm/¾in piece fresh root ginger, peeled and roughly chopped
- 1 lime, juice only
- 100g/3½oz baby spinach
- 50g/1¾oz unsweetened dairy-free coconut yoghurt
- salt and freshly ground black pepper
For the coriander chutney
- 150g/5½oz unsalted cashew nuts, soaked overnight in cold water
- 6 tbsp chopped fresh coriander
- 6 tbsp chopped fresh mint leaves
- 2cm/¾in piece fresh root ginger, peeled and roughly chopped
- 1 lime, zest and juice
To serve
- 20g/¾oz flaked almonds, toasted
- flatbreads
Method
To make the dal, preheat the oven to 200C/180C Fan/Gas 6. Place the beetroot in a baking tray, drizzle with the olive oil and season with salt and pepper. Roast for 45 minutes–1 hour or until cooked through. Leave to cool. Then peel and dice, set aside.
In a large saucepan, heat the vegetable oil over a medium heat and cook the onion and garlic for 5 minutes. Add the spices, cook for 1 minute and then add the red lentils, coconut milk, stock, half the chopped beetroot, tahini and ginger. Simmer for 15–20 minutes.
Once the lentils are cooked add the remaining beetroot, lime juice, spinach and yoghurt to the lentil mixture. Cook until the spinach has wilted.
To make the coriander chutney, drain the nuts and place all the ingredients, including the nuts, into a blender or food processor and blend until smooth.
Serve the dal in serving bowls, top with the flaked almonds. Serve with the flatbreads and coriander chutney.