Anti Inflammatory Thai-Inspired Ginger-Lime Chickpea & Spinach Dal
This fragrant, creamy dal is the kind of one-pot dinner that makes the whole kitchen smell incredible — warm with ginger and lemongrass, rich from full-fat coconut milk, and brightened at the end with a hit of fresh lime juice and zest. Every single ingredient here pulls its weight from an anti-inflammatory standpoint: turmeric, ginger, garlic, and coconut oil are all well-regarded for their beneficial compounds, while chickpeas and baby spinach add plant-based protein and iron to round out the bowl. The lemongrass and coconut aminos give it that unmistakable Southeast Asian edge without any of the additives you'd find in store-bought sauces or curry pastes. Simmering uncovered for about 20 to 25 minutes lets the broth reduce into something deeply savory and thick enough to coat the back of a spoon — and lightly crushing a few chickpeas against the pot is a clever trick that thickens everything naturally. Stirring the spinach in gradually keeps it bright green and just-wilted rather than mushy. This recipe makes four generous servings, so it's a smart choice for meal prep or a weeknight dinner with leftovers worth looking forward to.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 stalk lemongrass, outer layers removed, tender inner stalk minced
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup low-sodium vegetable broth
- 1 tbsp coconut aminos
- 3 cups baby spinach, loosely packed
- 2 tbsp fresh lime juice (from about 1–2 limes)
- 1 tsp lime zest
- salt and pepper, to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic, ginger, and lemongrass and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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