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.
Golden Sweetcorn & Spinach Dhal with Fragrant Curried Cashews
Tuck into this cosy dinner with Mindful Chef x ZOE. You’ll simmer fibre-rich lentils and golden sweetcorn in a fragrant blend of spices. Then you’ll toast creamy cashews, a source of healthy fats and plant-based protein, with cumin seeds and curry leaves, and sprinkle over your dhal for the perfect spicy crunch. A feel-good recipe, developed by Certified Nutritionists at ZOE.
1/3 daily fibre
9 plants
Low sat fat
Serving size
Ingredients
- 4 tsp cumin seeds
- 2 curry leaves
- 2 tsp garam masala (Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
- 280g sweetcorn (sweetcorn, water, salt)
- 2 tsp ground coriander (use half)
- 1 tsp turmeric
- 460g wholegrain black rice (whole grain black rice, water, rice oil, salt)
- 160g baby spinach
- 3 garlic clove
- 1 onion
- 2 tsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 60g cashew nuts (Nuts)
- 160g red split lentils (red split lentils (100%))
Nutritional Information
Calories: 609
Protein: 22g
Carbs: 80g
Fat: 22g
Golden Sweetcorn & Spinach Dhal with Fragrant Curried Cashews
Tuck into this cosy dinner with Mindful Chef x ZOE. You’ll simmer fibre-rich lentils and golden sweetcorn in a fragrant blend of spices. Then you’ll toast creamy cashews, a source of healthy fats and plant-based protein, with cumin seeds and curry leaves, and sprinkle over your dhal for the perfect spicy crunch. A feel-good recipe, developed by Certified Nutritionists at ZOE.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a small frying pan & a medium saucepan
Start the dhal
- Finely dice the onion. Finely chop or crush the garlic
- Heat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and cook for 3 mins
- Add the garlic, garam masala, turmeric and the half pack of ground coriander to the pan, and cook for 30 secs
- Stir in the lentils, corn (with its liquid) and 800ml of water. Simmer for 20-25 mins
Make the curried cashews
- Heat the small frying pan with 1 tbsp oil on medium-high heat. Once hot, and add the cashews and cook for 1-2 mins, until browning
- Add the cumin seeds and curry leaves. Fry over medium-low heat for 1 min
- Stir in the curry powder and remove from the heat. Season with salt and pepper
Heat up the rice
- When the dhal in nearly ready, heat the medium saucepan on medium-high heat
- Once hot, add the rice and break it up with a wooden spoon
- Add 50ml water and a pinch of salt. Cook for 2-3 mins, until piping hot
Last bits & plate up
- Rinse the spinach. In the final minute of the dhal cooking, add the spinach to the pan, then stir to wilt
- Season generously with salt and pepper
- Serve the sweetcorn dhal in bowls alongside the black rice
- Drizzle the curried cashews over the dhal
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