Sweetcorn & Spinach Dal with Black Rice & Spiced Tomato Topping

Serving size

1 person 2 people 4 people

Ingredients

100g Tomatoes Baby Seasonal Mix
1 unwaxed lime
80g red split lentils

(Red Split Lentil 99%, Vegetable Oil 1%)
100g black rice

(Organic Black Rice)
2 curry leaves
2 tsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
1 onion
140g sweetcorn

(sweetcorn, water, salt)
3 garlic clove
2 tsp garam masala

(Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
80g baby spinach
2 tsp cumin seeds

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	57Kcal	440Kcal
	238kJ	1841kJ
Fat	1.1g	8.1g
of which saturates	0.2g	1.3g
Carbohydrates	9g	72g
of which sugars	1.4g	11g
Protein	2.7g	21g
Salt	0.07g	0.54g
Fibre	2.2g	17g

Ingredients

100g Tomatoes Baby Seasonal Mix (use half)
1 unwaxed lime (use half)
80g red split lentils (use half)

(Red Split Lentil 99%, Vegetable Oil 1%)
100g black rice (use half)

(Organic Black Rice)
140g sweetcorn (use half)

(sweetcorn, water, salt)
2 tsp curry powder (use half)

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
1 onion (use half)
2 curry leaves (use half)
2 tsp cumin seeds (use half)
80g baby spinach (use half)
2 tsp garam masala (use half)

(Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
3 garlic clove

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	55Kcal	437Kcal
	231kJ	1828kJ
Fat	0.9g	7.1g
of which saturates	0.2g	1.2g
Carbohydrates	9g	73g
of which sugars	1.4g	11g
Protein	2.7g	21g
Salt	0.07g	0.55g
Fibre	2.2g	17g

Back

Vegan 1/3 daily fibre 9 plants Low sat fat

Sweetcorn & Spinach Dal with Black Rice & Spiced Tomato Topping

Prep time: 15 mins

Total time: 35 mins

Cuisine: Indian

Food group: Vegan

Tuck into this cosy dinner, you’ll simmer fibre-rich lentils and golden sweetcorn in a fragrant blend of spices. Then you’ll infuse sweet tomatoes with fragrant cumin seeds and curry leaves, and sprinkle over your dal for the perfect spicy crunch. Black rice to soak up all that flavour. Delish!

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

Bring a medium saucepan filled with salted water to a boil
Pull out a large lidded frying pan, a small frying pan, a grater, a sieve & a measuring jug

Cook the rice & prep

Add the rice to the saucepan and boil for 30-35 mins, until cooked, then drain
Meanwhile, finely dice the onion. Finely chop or crush the garlic. Zest the lime, then halve

Simmer simmer

Heat the large frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the onion and cook for 3 mins
Add the garlic, garam masala, lime zest and curry powder to the pan, and cook for 1 min. Season with salt and pepper
Stir in the lentils, corn (with its liquid) and 600ml water (300ml for 1 person). Bring to a boil, cover with a lid and simmer for 20-25 mins, until the lentils are soft

Make the tomato topping

Halve tomatoes
Heat the small frying pan with 1/2 tsp olive oil on medium-high heat. Once hot, add the tomatoes and cook for 3-4 mins. Add the cumin seeds and curry leaves, lower the heat to medium-low heat and cook for 1 min. Season with salt and pepper. Remove from the heat

Last bits & plate up

Rinse the spinach. In the final minute, add the spinach and a squeeze of lime juice to the dal, then stir to wilt. Season generously with salt and pepper
Share the sweetcorn dal between bowls, with the black rice alongside. Drizzle the tomato topping over the dal. Serve with the remaining lime, cut into wedges