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Rayeesa’s dhal and spinach curry

Hey, hope you are all keeping well, I wanted to pop in this simple and healthy meal idea, for when you are wanting easy and comforting food that will also be a crowd pleaser.

I remember 1st making this for our family when we would be getting in late after collecting kids from after school clubs, or on a Sunday evening after church. 

I use channa dhal (yellow split peas) but you can experiment with other lentils in your cupboard, just remember to read the cooking times on the back of the pack. I also have a little hack by using frozen spinach either chopped or whole- believe me you won’t want to be without these in your freezer!

Finally, you can choose to cook from scratch or use one of our Spiced by Rayeesa sauces. I find the dopiaza works perfectly. For a vegan dish, replace the ghee for coconut oil and you have a winner.

This dhal and spinach curry is best served with freshly made chapattis, or any other fresh bread; try a crusty baguette, or naan bread. I keep some wholemeal pitta bread in my freezer which are perfect to pop under the grill, or in the toaster for a fast solution. Whatever you do, have fun and let me know how you get on.