Creamy Dairy-Free Daal

Health Highlights

Rich with deep flavours, this nut-based curry is warming and a great staple for your weekly meals.

Ingredients

3/4 cup	Walnuts
12 gm	Chestnut flour (2 tbsp)
3 clove(s)	Garlic (chopped)
2 cup	Water
1 piece, 1-inch	Ginger root (minced)
2 medium	Yellow onion (diced)
1 tbsp	Olive Oil, Extra Virgin
1 tsp	Kosher salt (to taste)
1 tsp	Hot pepper (chili) flakes (optional)
1 tsp	Pumpkin pie spice (Replace with Madras Masala or blend your own with cinnamon, nutmeg, clove and ginger)
1 tsp	Turmeric, powder
1 tbsp	Cumin
1 dash	Black pepper
398 ml	Cherry Tomatoes (can)
2 cup	Chickpeas, raw (soaked for 24 hours)
1 medium pepper(s)	Red bell pepper (sliced)

In a large, heavy bottom saucepan, add olive oil and onions on medium heat. Cook until soft and translucent.
In a blender add walnuts, chestnut flour, garlic, ginger, and water. Blend until smooth.
Add chickpeas, tomatoes and blended 'cream' to the saucepan.
Add the pumpkin spice, turmeric, cumin, chili, salt, and pepper to the saucepan and cook on med-high heat for 10 minutes.
Add the sliced bell peppers.
Add all the ingredients to the Instant Pot and cook on Stew for 35 minutes.
Without Instant Pot: cook covered on simmer for 40 minutes or until chickpeas are soft. Add more water if needed to loosen. Stir frequently.
Serve with coconut rice and top with fresh cilantro.

Calories 414

Calories from fat 152

Calories from saturated fat 20.0

Total Fat 16.9 g

Saturated Fat 2.2 g

Trans Fat 0.0 g

Polyunsaturated Fat 9.3 g

Monounsaturated Fat 4.0 g

Cholesterol 0.0 mg

Sodium 425 mg

Potassium 818 mg

Total Carbohydrate 54 g

Dietary Fiber 11.5 g

Sugars 14.1 g

Protein 17.3 g

Meat Alternative	2.2
Vegetables	3.5