Recipes
Lentil & Chutney Chana Bowl
by Flo Cornish
2min read
Our Lentil + Chutney Chana Bowl is an autumn and winter favourite for good reason. Filled with garlic spinach, roasted sweet potato and butternut squash, spice toasted cashews and a creamy chickpea smash - it's bound to warm you up. 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 Lentil + Chutney Chana Bowl to your next box.
Prep Time
30 mins
Cook Time
30 mins
Serves
6
Ingredients
Rice Mix:
90g dry green lentils
250g long grain white rice
75g red quinoa
60g white onion, diced
1 tsp sea salt
1/4 tsp ground turmeric
Small bunch coriander
1 tsp olive oil
1 clove garlic, crushed
Butternut + Sweet Potato:
160g butternut squash, peeled and cubed 2x2cm
1 tsp olive oil
1/4 tsp garam masala
180g sweet potato, cubed 2x2cm
1 tsp olive oil
1/4 tsp garam masala
Spinach:
1 tsp olive oil
435g baby spinach, wilted and roughly chopped
2 cloves garlic, crushed
1/4 tsp chilli flakes
1/2 tsp salt
Spiced Hummus:
360g tinned chickpeas
2 tbsp tahini
1/4 tsp ground cumin
1 lemon, juiced
1 clove garlic, crushed
135ml water
1/4 tsp ground turmeric
1/2 tsp salt
1/4 tsp coriander
1/2 tsp molasses sugar
Chutney + Chickpeas:
1 tsp sunflower oil
60g white onion, diced
1 clove garlic, crushed
1/4 tsp molasses sugar
1/4 tsp turmeric
1/4 tsp sea salt
1/4 tsp cumin seeds
1/2 tsp ginger puree
2 tbsp tomato paste
1/4 tsp garam masala
2 1/2 tbsp water
65g tinned chickpeas
Cauliflower:
265g cauliflower, chopped into florets
1 tsp sunflower oil
1 clove garlic, crushed
1 tsp ginger puree
1 tbsp tomato paste
1 1/2 tsp maple syrup
85g soy yoghurt
1 tbsp soy milk
1/2 lemon, juiced
1 tsp salt
1 tbsp grama flower
1/4 tsp chilli powder
1/4 tsp mild curry powder
Cashews:
60g cashews
2 tsp maple syrup
1/4 tsp sea salt
1/4 tsp ground cumin
Pinch of black pepper
Pinch of onion seeds
Method
STEP 1
To make the rice mix, boil the rice, quinoa and lentils separately until cooked and tender. Allow them to cool for 5-10 minutes. In the meantime, heat the oil in a pan and cook the onions until they're caramelised. Add in the turmeric, garlic and salt and cook out until lightly fragrant. Allow the onions to cool slightly. Finely chop the coriander and toss the whole lot together.
STEP 2
Next, prepare the butternut squash and sweet potatoes. Toss the cubed sweet potato and butternut in the oil and seasonings. Spread them on a lined baking sheet and roast in a 190˚C oven until tender and lightly coloured - about 20 mins.
STEP 3
Wilt the spinach in a pan with a splash of water. Drain and squeeze out excess water. Make a flavoured oil with chilli flakes and garlic and salt. Toss the spinach through this, then set it aside.
STEP 4
To make the spiced hummus, add all of the ingredients to a blender or food processor. Blend everything together until smooth and creamy.
STEP 5
Next, prepare the chutney and chickpeas. Heat the oil in a pan and cook the onions down until dark brown and caramelised - about 20 mins. Add in all other ingredients except the chickpeas and water. Cook out the chutney for a few minutes until fragrant.
STEP 6
Add in the water and cook for another 5 mins until it reaches a simmer. Allow it to cool for 5 minutes, then mix the chickpeas through half of the chutney mix. You will plate the rest of the tomato chutney as a garnish.
STEP 7
To make the cauliflower, mix all the wet ingredients for the marinade together in a large bowl. Then mix in the dry ingredients, whisking well. Toss the cauliflower florets in the marinade and spread on a lined baking sheet, roasting in a 220˚C oven until lightly coloured and the dredge has dried slightly - about 18 mins.
STEP 8
Last, prepare the cashews. Toss all the ingredients together and then spread them on a lined baking tray, roasting in a 180˚C oven for 8-10 mins until lightly golden brown.
STEP 9
Plate the rice mix, butternut squash and sweet potatoes, spinach, spiced hummus, cauliflower and chutney in a bowl. Drizzle the bowl with the remaining chutney sauce and the toasted cashews.
By 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...
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