Golden Sweetcorn & Spinach Dhal with Fragrant Curried Cashews

Serving size

1 person 2 people 4 people

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%))

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	189Kcal	609Kcal
	790kJ	2549kJ
Fat	6.8g	22g
of which saturates	1.3g	4.1g
Carbohydrates	25g	80g
of which sugars	2.5g	8.0g
Protein	6.9g	22g
Salt	0.47g	1.5g
Fibre	4.9g	16g

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Vegan 1/3 daily fibre 9 plants Low sat fat

Golden Sweetcorn & Spinach Dhal with Fragrant Curried Cashews

Name: Golden Sweetcorn & Spinach Dhal with Fragrant Curried Cashews - Recipe Box
Brand: Mindful Chef
Price: 21.50 GBP
Availability: InStock

Prep time: 15 mins

Total time: 25 mins

Cuisine: Indian

Food group: Vegan

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.

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 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