Creamy Lentil & Kidney Bean Dhal Makhani
Easy
Gluten free
Wheat free
mains
This creamy, gently spiced dhal makhani brings together lentils, kidney beans and aromatic Indian spices for a rich, comforting bowl that tastes like it’s been simmering all day. It’s deeply flavoursome, naturally plant-based and perfect with rice or warm naan.
(nutritional information based on one serving with 150g brown rice and 100g cooked frozen spinach)
50
4
Kcal
605
Carbs
77 g
Protein
23 g
Fat
18 g
* Nutritional information per serving.
Ingredients
- 1 red onion, finely diced
- 3 garlic cloves, finely chopped
- 3cm piece ginger, peeled and finely chopped
- 3 cardamom pods
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp chilli powder
- ½ tsp ground cinnamon
- 2 tbsp tomato purée
- 500ml/2 cups vegan stock (use gluten-free if needed)
- 400g/14 oz tin kidney beans, drained and rinsed
- 390g/14 oz tin green lentils, drained and rinsed
- 1 tsp garam masala
- 2 tbsp vegan butter
- 75ml/2.5 fl oz vegan double cream
- 1 tbsp dried fenugreek leaves (optional)
Instructions
- Using a large frying pan or wok, add a little oil and heat the onions on medium for 5 minutes, stirring frequently.
- Stir through the garlic, ginger, cardamom pods and cumin seeds and heat for a further 3 minutes.
- Reduce the heat to low and add the ground coriander, chilli powder and ground cinnamon and a sprinkling of salt. Heat for 1 minute.
- Add the tomato purée, stock, kidney beans and lentils and thoroughly combine. Bring to the boil then cover, reduce to a low-medium heat and simmer for 20 minutes, stirring occasionally.
- Remove the cardamom pods. Using an electric hand whisk, blend the dhal until smooth. Stir through the garam masala, butter, cream and fenugreek leaves. Try the dhal and add salt and pepper to taste.