Introducing our Flamingo Dal with Coconut & Spinach made in collaboration with Holland & Barrett, Borough Broth & Hodmedod's.

INGREDIENTS:

• 330g Hodmedod's Flamingo Peas
• 1 pouch of Borough Broth Beef Broth
• 1 onion
• Small piece of ginger
• 3 garlic cloves
• 2 tbsp Dr. Will’s Red Sauce
• 1 tomato chopped
• 300g spinach
• 1 tin coconut milk
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 8 curry leaves
• H&B cauliflower bites, to serve

METHOD:

1. Add split flamingo peas to a pot and add the broth and 1 litre of water. Bring to a boil, reduce the heat and put the lid on with a gap to let some steam escape.
2. In another pot, heat up some oil. Throw in the onion and let it brown, stirring regularly. Add the ginger and garlic, and cook until they no longer smell raw.
3. Then add the Red Sauce and tomato. Let the tomato cook down, stirring constantly.
4. Add the spinach to the pan of peas and cook.
5. Add the sauce pan to the peas and spinach. Add the coconut milk & spices. Stir well, bringing up to a boil, and reduce heat.
6. Serve on its own or with a dollop of yoghurt.