Shellfish Free Thai-Inspired Ginger-Lime Chickpea & Spinach Dal
Total time50 min
Prep time15 min
Cook time35 min
4.5(11)
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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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