Roasted beetroot dhal with homemade coriander chutney recipe | Sainsbury`s Magazine

Ingredients

• 450g raw beetroot, peeled and cut into bite-size chunks
• 3 tbsp olive oil
• pinch of chilli powder
• 1 large onion, chopped
• 3 garlic cloves, chopped
• 1 tsp cumin seeds
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• 1 tsp paprika
• 200g dried red lentils
• 1 x 400g tin coconut milk
• 300ml unsweetened almond milk, plus extra if needed
• 1 tbsp tahini, stirred
• 25g root ginger, peeled
• juice of 1 lime
• 100g young spinach
• 50g unsweetened dairy-free coconut yogurt
• 100g unsalted cashews
• 1 x 30g pack coriander
• a handful of mint leaves
• 15g root ginger, roughly chopped
• 100ml almond milk
• zest and juice of ½ lime
• 40g toasted blanched almonds, sliced in half
• 1 tbsp sesame seeds, toasted
• cooked brown rice or naan bread, optional