Creamy, comforting, red lentil curry packed with protein and fibre, guaranteed to be a hit with vegans and non-vegans alike.
Coconut dahl is staple in my home that I have been making for over 15 years. I first made this recipe when I was asked to make a Thali for a new years eve gathering where there would be several vegetarians present - this was the dish of the night.
Since then I have made this dish hundreds of times, that it has become second nature in whipping up. I even made a smooth, well blended, mild version for my twins when they were weaning, then when they were toddlers I turned them into what I called "Dahl Pitta Fingers" - the curried mixture spread onto strips of toasted pitta bread.
To this day my children regularly ask for my coconut dahl and state it is one of their favourite curries (with chickpea curry closely following behind)
Ingredients
1 tbsp coconut oil
1 large white onion, diced
300g red lentils
4 garlic cloves, minced
2 tsp cumin
1 tsp turmeric
1 tsp garam masala
1/2 tsp ground coriander
1 tsp ground ginger
pinch of chilli flakes
1 tbsp tomato puree
1 can of full fat coconut milk (400g)
1 vegetable stock cube
850ml water
handful of baby spinach (or frozen peas)
handful of fresh coriander leaves, to serve
Salt and pepper, to taste
Method
Add your stock cube to a jug and pour in 850ml boiling water, stirring until the stock cube has dissolved.
Heat the coconut oil in a large pan and cook the onions over a low heat for 5-10 minutes. Add the garlic and cook until golden.
Add your spices to the pan and cook for a few minutes more, then stir in the tomato puree and cook for 1 minute.
Add your lentils, coconut milk and stock to the pan. Bring to a boil then simmer for 30 minutes until the lentils are soft and the mixture has thickened up.
Remove from the heat and add the spinach(or frozen peas if using) to the pan, the residual heat will wilt the spinach. Season as required.
Serve over basmati rice, topped with chopped fresh coriander.
Vegan VVitch Top Tips
I often make this recipe in the slow cooker, throw in all the ingredients (minus the spinach/peas) cook for 7 hours on low or 4 hours on high. Stir in the spinach/peas at the end before serving.
Make this recipe in bulk; let the dahl cool and store in a sealable container in the fridge for up to 5 days or in the freezer for up to 3 months.
Reheat in the microwave or on the hob in a pan.
I recommend checking out my recipe for Onion Chutney aka "Dad's Onions" as it goes perfectly with this dish.
Blessed be,