Ingredients
9 total- 600 g of coconut daal
- 500 g of baby spinach
- 2 tbsp of vegetable oil
- 350 g of cooked new potatoes, (quartered)
- 1 onion
- 1 medium of cauliflower
- 200 g of plain yoghurt
- 1 handful of toasted pumpkin seeds
- 1 helping of rice, naan or chapattis, (to serve)
Method
7 stepsStep 1
Add the oil and onion to a saucepan and sauté for two minutes.
Step 2
Add the potatoes, cauliflower, soup and a little water to keep the consistency of a pasta sauce.
Step 3
Bring to a simmer and cook for 15 mins.
Step 4
Add the spinach until wilted.
Step 5
Take off the heat add the yoghurt, return to the heat and simmer for 2 mins.
Step 6
Finally, scatter the toasted pumpkin seeds.
Step 7
Serve with rice, naan or chapattis.