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Summer Coconut & Turmeric Daal With Tangy Courgette Pickle, Crispy Kale & Red Quinoa

Total time30 min
Active time20 min

Cooking Timeline

Tap steps for details

⚡ Critical Path (2 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

  1. 1Simmer coconut & turmeric daal25m
  2. 2Assemble and serve5m
30m total • 2/5 critical
0 min
5 min
10 min
15 min
20 min
25 min
30 min

⚡Critical stepSimmer coconut & turmeric daal

Cooking • 25 min • Start 0m

Cooking

Cook red quinoa

Cooking • 15 min • Start 0m • 10m slack

Cooking

Crisp cavolo nero

Cooking • 10 min • Start 0m • 15m slack

Cooking

Prepare courgette pickle

Prep • 10 min • Start 0m • 15m slack

Prep

⚡Critical stepAssemble and serve

Finishing • 5 min • Start 25m

Finishing

Nutrition Information

Calories660 kcal
Protein23.3g
Fat21.5g
Carbs94.6g
Fibre14.1g
Salt0.75g

Step-by-Step Instructions

  1. Simmer coconut & turmeric daal

    25 min

    Tender red lentils and sweet potatoes are gently simmered in coconut milk with cumin, turmeric, mustard seeds, garlic and ginger.

    Equipment: pot

  2. Cook red quinoa

    15 min

    fluffy red quinoa

    Equipment: saucepan

  3. Crisp cavolo nero

    10 min

    crispy cavolo nero

    Equipment: baking tray

  4. Prepare courgette pickle

    10 min

    tangy turmeric-spiked courgette pickle

    Equipment: bowl

  5. Assemble and serve

    5 min

    Served with a tangy turmeric-spiked courgette pickle, crispy cavolo nero and fluffy red quinoa.

    Equipment: serving bowls