Pea Shoot and Chickpea Coconut Dahl

Main courseServes 3

This delicious dish from the team at West Yorkshire based salad growers W.S. Bentley is not only packed full of flavour but healthy and hearty too. The creamy coconut pairs perfectly with the crunchy chickpeas and fresh pea shoots and makes this curry the perfect quick and warming supper on a chilly evening. For more recipe inspiration visit


70g pea shoots

250g red lentils

1 tbsp olive oil

1 red onion, peeled and diced

1 garlic clove, crushed

3 tbsp tikka curry paste

400g can chickpeas, drained and rinsed

400g reduced fat coconut milk

1 lemon, juiced

Freshly ground black pepper and salt

Naan bread


  1. Rinse and drain the red lentils.
  2. Heat the oil in a large frying pan and fry the red onion and garlic over a medium to high heat for 2 minutes.
  3. Stir in the curry paste and cook a further minute, then add the rinsed lentils and drained chickpeas.
  4. Pour in the coconut milk and refill can with water and add to the pan. Bring to the boil and cook for 25 – 30 minutes until the lentils are just cooked.
  5. Cut the pea shoots in half and stir into the dahl to wilt, add the lemon juice and season.
  6. Serve with warm naan bread.