Serving size

1 person 2 people 4 people

Ingredients

4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
400g chana dal lentils

(Chana Dal, Water, Vegetable Stock (Chicory Extract, Carrot Extract, Onion Powder, Tomato Powder, Salt, Yeast Extracts, Sunflower Oil, Natural Flavouring))
1 handful of fresh mint
2 tbsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
1 cucumber
1 mango
2 tsp nigella seeds

(Nigella Seeds)
400ml coconut milk

(Coconut, Water)
2 large potatoes
2 onion
2 tbsp harissa mango dressing

(Sunflower Oil, Water, White Wine Vinegar, Mango Juice Concentrate, Salt, Smoked Paprika, Cayenne Pepper, Ground Cumin, Ground Cardamom, Crushed Red Chillies, Ground Coriander, Garlic Puree, Xanthan Gum)
400g baby tomatoes

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	111Kcal	622Kcal
	463kJ	2601kJ
Fat	5.4g	30g
of which saturates	2.9g	17g
Carbohydrates	12g	67g
of which sugars	3.0g	17g
Protein	3.3g	18g
Salt	0.07g	0.42g
Fibre	2.1g	12g

Back

Vegan Prep in 10 1/3 daily fibre 4 of 5 a day

Chana Dal with Roast Veg & Mango Salad

Prep time: 0 mins

Total time: 40 mins

Cuisine: African

Food group: Vegan

Only 4 steps to achieve an Indian-inspired feast. We've made weeknight meals speedier than ever with ready-made chana dal lentils flavoured with coconut, ginger and garlic. We add freshness with crunchy cucumber and mango salad and goodness with a traybake of seasonal veg.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Preheat the oven to 220C / fan 200C / gas mark 7. Cut the potatoes and onion and 2cm cubes. Transfer onto a lined baking tray and toss with 1/2 tbsp oil, a pinch of sea salt and black pepper. Roast for 20 mins, then add the whole tomatoes and nigella seeds. Bake for another 10 mins.
Boil a kettle. Heat a medium frying pan with 1/2 tbsp oil on medium heat. Add the ginger and garlic paste and half the curry powder Cook for 2 mins, then add the lentils, coconut milk and 200ml boiling water. Season with sea salt and black pepper. Simmer for 10 mins, until thickened.
Make the mango cucumber salad. Dice the mango and cucumber into 1cm cubes. Roughly tear the mint leaves. In a bowl, combine the cucumber, mango, mint and harissa mango dressing with 1 tsp olive oil. Season with sea salt and black pepper and mix.
Spoon the chana dal onto warm plates alongside the roast veg and mango cucumber salad.

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