Today guys, we’re re-making an oldie but goodie! Many of you will have seen my Yellow Split Pea Cashew Dahl on this blog, and recently I decided to change up the recipe a little – simply because I couldn’t find any yellow split peas in any store! So, on a whim, I picked up a pack of butter beans, and tried my hand making the dahl with those! The result? A TOTAL success. So good, I’m making it for my work meal prep TWO weeks in a row! A lot of you have been asking for the recipe, so I decided to slightly remix the old version with this one! It also is vegetarian and vegan-friendly – so for those of you taking on a Veganuary Challenge, I’ve got you covered with this delicious feast! Let’s get cooking!

Recipe (Serves 5)

Ingredients

• 1 tbsp extra virgin olive oil
• 2 garlic cloves, finely chopped
• 1 tbsp garam masala
• 1 tbsp turmeric
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp chili powder
• 1 400ml tin of coconut milk (I used Light Coconut Milk but it doesn’t matter which!)
• 300ml water or vegetable stock
• 1 red onion
• 2 bell peppers
• 1 cup of broccoli florets, washed
• 2 handfuls of spinach leaves
• 1 400g tin of Butter Beans, drained & rinsed
• 150g Unsalted Cashews
• A pinch of sea salt & black pepper

Method

1. Boil the kettle, empty the cashews into a bowl and just about cover them with the boiled water. Leave to soak for about 15 minutes while you start cooking the dahl.
2. Dice up the red onion, broccoli and bell peppers and set aside.
3. Heat the olive oil in a large pot, and add the onion and garlic. Cook for 3-4 minutes until translucent.
4. Add your spices – garam masala, turmeric, cumin, chili, ginger and cinnamon – and stir until the onions are coated.
5. Next, add the chopped vegetables and butter beans, and cook for another 5 minutes.
6. Add the coconut milk to the dahl, plus the water/stock. I use water usually, but stock would add a little more flavour. Mine tasted pretty damn great with water so don’t stress if you don’t have stock ‘in stock’!
7. Stir everything up and add a little extra water/stock if you feel it needs it.
8. Bring to the boil, then cover the pot and turn the heat down to a simmer for 30 minutes, stirring every 10 minutes or so.
9. After 30 minutes, tip your soaked cashews WITH the liquid you used for soaking into a blender cup or food processor, and blitz until you get a creamy texture.
10. Turn the heat off the dahl.
11. Finally, pour the cashew cream into the dahl. This is my FAVOURITE part – the dahl becomes super thick and a gorgeous colour too!
12. Toss in your spinach leaves, and stir until they’re wilted just a little.
13. Finished! Serve with rice, or with greens or an alternative grain of your choice! This is a GREAT recipe to make for a group, and even better for meal prep!

Enjoy guys! I hope you love this cheeky little dahl remix as much as me! Tag me if you try this one out – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x