37g protein, 14g fibre coconut chickpea daal freezer block #shorts #quickrecipe #mealprep

❄️ These high-fibre freezer blocks are a lifesaver on busy weeks when I need dinner FAST. In this episode: Coconut Chickpea Daal. They're my hack for eating enough fibre, protein and ingredients that help lower inflammation, without cooking from scratch every day. At the weekend, I'll make a big batch, portion it into containers and freeze it. Then, when I need a quick dinner, I just reheat a block and add a protein source like chicken thighs, air-fried tofu or prawns. Dinner is on the table in minutes and they taste so good, you'd never guess they came from the freezer 😉 ➡️ If batch-cooking is your thing, you'll find plenty more inspiration in the Batch Cook section of the Doctor's Kitchen app. Ingredients (serves 4) 1–2 tbsp coconut oil 20g ginger, grated 3 tsp curry powder 1 tsp turmeric powder 2 tsp cumin seeds or ground cumin 200g baby tomatoes, halved 100g spring onion, chopped 200g green lentils (cooked), any lentils will work, can be from a jar/can, drained and rinsed 200g spinach, roughly chopped, frozen can also be used 10g coriander, chopped 4 cloves garlic cloves, grated 1 can coconut milk (can), from a tin 1 can chickpeas (can), drained and rinsed 1–2 lime, juiced Full recipe on our YouTube channel or search for “Coconut Chickpea Daal” on the DK app.