Falafel & Lentil Dal with Cavolo Nero & Toasted Coconut

Serving size

1 person 2 people 4 people

Ingredients

1 onion
8cm fresh ginger
4 garlic clove
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)
1 tbsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
40g creamed coconut
240g green beans
2 tbsp desiccated coconut
1 tsp brown mustard seeds (Mustard)

(Brown Mustard Seeds 100%)
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 unwaxed lemon
160g red split lentils

(Red Split Lentil 99%, Vegetable Oil 1%)
160 x Cavolo Nero (whole leaf)

(Cavolo Nero (whole leaf))

Allergens

Contains: Mustard, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	176Kcal	588Kcal
	736kJ	2459kJ
Fat	9.7g	32g
of which saturates	3.1g	10g
Carbohydrates	17g	55g
of which sugars	4.0g	13g
Protein	6.2g	21g
Salt	0.53g	1.8g
Fibre	6.1g	20g

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Vegan 2/3 daily fibre 7 plants

Falafel & Lentil Dal with Cavolo Nero & Toasted Coconut

Prep time: 20 mins

Total time: 30 mins

Cuisine: Indian

Food group: Vegan

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!

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.

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

Prep the veg and 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