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Spring into action tonight with this zesty, springy pan of lightly spiced courgette, fresh tomato and red lentil daal that’s topped with crispy golden garlic.
Keep & Eat Tip: Cool the curry and stir through the fried aromatics and oil. Divide into smaller portions and store in the fridge for up to 3 days or freeze for up to 3 months. Defrost and reheat thoroughly before eating.
Loved this recipe :). Luckily, I had all the ingredients in stock as my veg box had arrived with courgettes, spinach and juicy tomatoes, and I keep a well-stocked herb/spice/pulse cupboard. Preparation to end result - I would say the 60 mins is accurate. Ease of recipe - very easy to follow; didn’t feel like I had to manically chop everything whilst something else was burning like some recipes. I also included some chopped fresh coriander. Portion size - very generous! I made sufficient to freeze for later in the week when I get home from work starving! I served it with plain basmati rice - delicious! Would recommend :)..