The Simple Vegan Dahl, With Mango Chutney and Gluten Free Naan.

By Luke Jones. Connect with him on TwitterFacebook or Instagram. 

Simple Vegan Dahl

Serves – 2-3                                                           Cooking time – Approx 30 – 40 mins

This vegan dahl recipe is one of my go to meals in the evening. I’ve always loved the taste of Indian food, and it’s nice to know you can enjoy the flavours and still be safe in the knowledge that what you’re eating is pretty healthy.

Free from added oil, salt and animal products; and pretty simple to make – this is one of my favourites.

It’s pretty versatile too. I usually use onions, peppers, carrots, spinach and peas, but you can pretty much throw in any veg you like. Sweet potatoes go great, as do aubergines and courgettes. Go crazy.

As with most recipes I make, this shouldn’t take you more than about half an hour to prepare and cook. It’s also another one that’s great for batch cooking, like this Vegan Chilli or this Tagine.

Hope you enjoy, any feedback is greatly appreciated. Have a great day!

INGREDIENTS

For Dahl

  • 2 cups red or yellow lentils
  • A tin of chickpeas
  • About a litre of low salt veg stock or boiling water.
  • 1 red onion, diced
  • 1-2 peppers, diced
  • 1-2 carrots, diced
  • 1-2 cloves garlic, minced
  • 1 cup frozen peas
  • ½ cup frozen spinach
  • ½ cup cashew nuts, chopped
  • Handful fresh coriander
  • 2 tbs ground coriander
  • 1 tbs each ground cumin, turmeric and paprika

For Naan Bread:

  • 2 cups of gluten free flour (I use a blend of buckwheat and brown rice)
  • 1 teaspoon xantham gum
  • 1 tablespoon apple cider vinegar
  • 1 sachet (about 7g) of fast action dried yeast
  • 1 cup of warm water (approximately)
  • A handful of fresh, chopped coriander
  • A few tablespoons of nigella seeds
  • 2 cloves of garlic, minced

For Mango Chutney

  • 1 ripe mango
  • A handful of dates
  • Fresh coriander
  • Ground coriander, cumin, and paprika

INSTRUCTIONS

For Dahl:

  1. Sautee the onion, peppers, carrots and garlic in a little water for about ten minutes.
  2. Add the stock or boiling water, along with the lentils and spices. Cook through for another 10-15 minutes.
  3. Add in the chopped cashews, frozen spinach and peas, chickpeas and any other spices you wish to add; and cook through for another 10-15 minutes, adding more stock or liquid to stop it drying out.

For Naan Bread:

  1. Preheat your oven to around 230 degrees, or gas mark 8.
  2. In a big mixing bowl, add the flour, xantham gum, coriander, minced garlic and nigella seeds
  3. Mix the yeast in with the warm water and apple cider vinegar, then add the water mixture slowly to the dry ingredients and mix well.
  4. Add a little more water or flour accordingly to get dough that’s light and fluffy. Not too dry, but not too sticky.
  5. Spread your mixture with a rolling pin (or your hands) onto a baking tray, about half a centimetre to a centimetre thick.
  6. Throw the baking tray into the hot oven, and cook for about 5 minutes.

For Mango Chutney:

  1. Throw the mango pieces, dates, spices, ice cubes and a little water into your blender, then add chopped coriander at the end.
  2. If you’re blender-less, you can just chop the ingredients finely and mash them together, that works great too.

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Luke Jones
Luke Jones is a mover, blogger and wellness enthusiast. He spends his time exploring and sharing ideas in mindful movement, healthy living and adventure.

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