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A slow cooker vegan mung bean and spinach dahl recipe that contains 3 of your 5 a day and 15g of protein that you can make for roughly £3.
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5 from 1 vote

Slow cooker vegan mung bean and spinach dahl

An affordable, hearty and easy to make dahl that you can pop in the slow cooker and forget about. This is a nutritionally balanced recipe that contains 3 of your 5 a day. It contains roughly 15g of protein per serving so is heartier than you might expect.
This is a very mild dahl so go extra on the spices if you like a bit of heat. Check there is enough salt and spice to taste before stirring, you may need to add a little extra depending on the stock you used and your personal preferences.
Serve with flatbread, chapti, roti, naan, rice or cauliflower rice - whatever your preference is!
Prep Time10 mins
Cook Time3 hrs 30 mins
Course: Main Course
Cuisine: Indian
Keyword: mung bean, slow cooker, vegan, vegetarian
Servings: 4
Calories: 314kcal
Cost: £3

Equipment

  • slow cooker
  • ladel
  • Knife
  • Chopping board
  • Garlic press or fine grater

Ingredients

  • 1 cup mung beans rinsed
  • 1 onion diced
  • 1/3 cup coconut milk
  • 1 handful chopped coriander
  • 1 tsp sea salt
  • 1 tsp turmeric
  • 2 tbsp garam masala
  • 2 tbsp fresh ginger minced
  • 400 g chopped tomatoes
  • 4 cloves garlic
  • 2 cups vegetable stock
  • 4 cups baby spinach fresh or frozen
  • 1 tsp ground coriander

Instructions

  • Rinse the mung beans and add to the slow cooker
  • Cover with chopped tomatoes, coconut milk and stock
    Slow cooker mung bean and spinach curry
  • Dice onion and add to the slow cooker
  • Minced the garlic and ginger and add to the slow cooker
  • Add all the dried herbs, spices and salt
  • Stir until mixed well
    Slow cooker mung bean and spinach curry
  • Cook on high for 3.5 hours or low for 7 hours. About 10 minutes before it is due to be ready, add the baby leaf spinach and stir.
    Slow cooker mung bean and spinach curry
  • Sprinkle with chopped coriander and then serve with rice, coconut rice or naan bread.
    A slow cooker vegan mung bean and spinach dahl recipe that contains 3 of your 5 a day and 15g of protein that you can make for roughly £3.

Notes

This recipe freezes well so feel free to double up on the ingredients. It is also nice with a dollop of greek yogurt (or vegan alternative) on top. To reduce calories use low fat coconut milk instead of full fat.