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kale chickpea daal
3min read

Kale + Chickpea Daal

by Flo Cornish

3min read

Aromatic and deeply flavourful, it's no wonder why our Kale + Chickpea Daal is one of our most popular creations. So the next time you're in the mood for a fragrant and warming dinner, this simple daal recipe with fresh kale and a sweet, rich chutney will be certain to curb your cravings. We want to inspire everyone to eat more plants, and the way we see it, the more plant-based plates, the better, which is why we’re sharing some of our most loved recipes, so you can make all your favourites at home. If you’re not in the mood to cook or want all the flavour without any of the work, simply add a Kale + Chickpea Daal to your next box. 

Prep Time

5-10 mins

Cook Time

45 mins




15g oil

1 medium white onion, finely diced

2 x sticks of celery, finely diced

2 cloves garlic, crushed

1 tbsp ginger puree

1 tsp garam masala

1/2 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

1 tsp dried fenugreek leaves

25g tomato paste

1 x 400ml can coconut milk

300ml water

Pinch salt 

70g red lentils, dried

240g (1 can, drained) chickpeas 240g (1 can, drained) black / beluga lentils 

95g baby spinach


1 tbsp veg oil

2 cloves garlic, crushed

1 tsp cumin seeds

1 tsp garam masala

Pinch salt

40g tomato paste

30g maple syrup

40ml water

240g (1 can, drained) chickpeas


80g curly kale, stalks removed and chopped into 2cm pieces

6g olive oil

Pinch salt



To make the daal base, heat the oil in a large saucepan over medium heat. Add the onion and celery and sautée them for 10-12 minutes, until soft.


Next, stir in the garlic and ginger puree and continue to cook them for 4-5 minutes. Add the garam masala, turmeric, cumin, coriander and fenugreek leaves and cook them for 2-3 minutes, until fragrant.


Next, add the tomato paste, coconut milk, water, salt and red lentils. Cook the daal for 20-25 minutes, until the red lentils are soft and the dal has thickened.


When the daal has thickened, add the chickpeas, cooked black lentils and spinach. Continue to cook the daal for 5-6 minutes, then remove it from the heat.


To prepare the chutney, combine the oil, garlic puree, cumin seeds, garam masala, salt, tomato paste, maple syrup and water in a saucepan. Heat the chutney over medium heat until it reaches a simmer, then cook it for 8-10 minutes.


Add half of the chutney to a bowl. Stir the chickpeas into the chutney. Set both the chickpeas and the reserved chutney aside.


To prepare the kale, steam it for 2-3 minutes, until it’s vibrant but still holds its shape. Toss the oil and salt into the kale. Serve the dal topped with the kale, chickpeas and extra chutney.


By Flo Cornish
Flo Cornish

Flo is our tea-obsessed (Yorkshire, to be precise) Development Chef. You’ll find her dreaming up tasty menu additions, working her way through a serving (or three) of our Tempeh Rendang Curry, or daydreaming about a holiday. Or baking – she’s a trained pastry chef… no wonder she’s so popular...

Read more from Flo

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Plant Power

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