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.
Falafel & Lentil Dal with Cavolo Nero & Toasted Coconut
A fragrant fusion dish starring spiced falafels, served with creamy lentils, simmered with garlic, ginger, creamed coconut and mild curry spices. Tender green beans and leafy cavolo nero are the veggie pairing. Sprinkled with desiccated coconut for extra crunch!
2/3 daily fibre
7 plants
Family classics
Serving size
Ingredients
- 160 x Cavolo Nero (whole leaf) (Cavolo Nero (whole leaf))
- 160g red split lentils (Red Split Lentil 99%, Vegetable Oil 1%)
- 1 unwaxed lemon
- 18 Moroccan falafels with sweet dates, lemon & parsley (Chickpeas (39%) (Water, Chickpeas), Cauliflower, Onion, Dates (9%), Rapeseed Oil, Potato Flake, Sweet Potato, Dried Red Pepper (3%), Garlic Puree (Water, Garlic Granules), Coriander, Lemon Juice Concentrate, Salt, Parsley, Raising Agent (Sodium Bicarbonate), Ground Coriander, Ground Paprika, Ground Cumin, Ground Cinnamon, Mint, Ground Black Pepper, Chilli Flake.)
- 1 tsp brown mustard seeds (Mustard) (Brown Mustard Seeds 100%)
- 2 tbsp desiccated coconut
- 240g green beans
- 40g creamed coconut
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 2 tbsp korma paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 4 garlic clove
- 8cm fresh ginger
- 1 onion
Nutritional Information
Calories: 609
Protein: 21g
Carbs: 58g
Fat: 32g
Falafel & Lentil Dal with Cavolo Nero & Toasted Coconut
A fragrant fusion dish starring spiced falafels, served with creamy lentils, simmered with garlic, ginger, creamed coconut and mild curry spices. Tender green beans and leafy cavolo nero are the veggie pairing. Sprinkled with desiccated coconut for extra crunch!
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Cooking Instructions
Before you start
- Pull out a large lidded frying pan, a medium lidded frying pan, a grater & a measuring jug
Start the prep
- Finely dice the onion. Finely grate the ginger and garlic
- Heat the large frying pan with 2 tbsp oil on medium heat. Once hot, add the onion and cook for 4-5 mins, until softened. Season with salt and pepper
Simmer the dal
- Add the korma paste, curry powder, half the ginger and half the garlic to the pan. Cook for 1 min, then stir in 900ml water, the tamari and creamed coconut. Bring to the boil, stir until dissolved, then add the lentils
- Lower the heat and simmer for 20 mins, stirring occasionally, until the lentils are almost cooked through
Toast the coconut
- Meanwhile, trim the green beans. Rinse the cavolo nero leaves, then strip from the stalks and cut into bite-sized pieces. Cut the lemon into wedges
- Heat the medium frying pan on medium-high heat. Once hot, add the desiccated coconut and toast for 2-3 mins, stirring occasionally, until golden. Remove and set aside
Cook the greens
- Reheat the medium pan with 1 tbsp oil on medium-high heat. Once hot, add the green beans and cook for 3-4 mins, until lightly charred, then add the cavolo nero, mustard seeds, the remaining ginger and garlic. Season with salt and pepper
- Cook for another 1 min, then pour in 50ml water and cover the pan with a lid. Cook for 3-4 mins, until tender
- Remove the lid and sprinkle over half the toasted coconut. Toss to coat, then remove from the heat
Finish & plate up
- After 20 mins, stir the falafels into the dal. Cover with a lid and simmer for 5-6 mins, until the lentils are cooked and the falafels are piping hot. Add a squeeze of lemon juice
- Serve the falafel & lentil dal into bowls, with the coconut greens alongside. Scatter over the remaining desiccated coconut and garnish with the remaining lemon wedges
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