I really don’t know if this is any sort of traditional way to make a dal dish, but I really wanted lentils with coconut milk mixed in, and then I felt like curry was a natural pairing. But you know what? Sometimes I feel like my very best dishes are born out of a weird, random craving I have that I have to then figure out how to satiate it.
You guys, these turned out SO freaking good. I’m kind of obsessed with them (uh, good thing, too, because this recipe makes a ton). I used my homemade curry powder which has quite a kick to it, but the sweetness of the tomatoes, and the fat of the coconut milk tempers it. There’s also a lot of fresh ginger and garlic in here for extra flavor, carrots for texture and sweetness, and my homemade vegetable stock for lots of depth (I use porcini powder in my veg stock that adds an umami quality).
The great thing is that this dal can be served on or with almost anything. I liked it over simple mashed potatoes (is that weird? it’s kinda weird-sounding, but I promise it’s amazing), or with lightly griddled flatbread, but it would be perfect with basmati rice, couscous,or really any sort of grain. You could even eat it just on its own like a stew of sorts. Whatever floats your boat! 
Coconut Curry Lentil Dal
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A hearty and comforting one-pot curry featuring soft red lentils and carrots simmered in a rich, aromatic coconut milk and tomato broth.
Ingredients
- 2 tablespoons (30ml) vegan butter
- 3-4 medium carrots (diced)
- 3 cloves garlic
- 2-inch (5cm) knob fresh ginger (peeled)
- 2 tablespoons (30ml) curry powder
- 1 28-ounce (794g) can whole tomatoes
- 13.5 ounce (400ml) can full fat coconut milk
- 1 1/2 cups (355ml) vegetable stock
- 1 1/2 cups (355ml) water
- 2 cups (473ml) red lentils (rinsed)
- kosher salt
- to serve: mashed potatoes (warm flatbread,rice,couscous,etc.)
Instructions
- In a large Dutch oven, heat the vegan butter over medium-high heat. Add in the carrots and a pinch of salt, and cook, stirring occasionally, for about 5 minutes.
- Meanwhile, in a food processor, process the ginger and garlic until minced.
- Add the garlic-ginger mixture and the curry powder to the carrots and cook, stirring for 1 or 2 minutes until fragrant.
- Add in the can of whole tomatoes, the coconut milk, the vegetable stock, and the water, and bring to a boil. Add in the lentils and reduce heat to a simmer. Cook for around 30 minutes, stirring occasionally and breaking the tomatoes up with the back of your spoon, until the lentils are cooked through and it resembles a thick stew.
- Taste, and add salt as necessary.
- Serve with accompaniments of choice (e.g., mashed potatoes, warm flatbread, rice, or couscous).
Notes
- Make sure to dice the carrots evenly for consistent cooking and softening.
- Process the ginger and garlic together in a food processor to ensure they are finely minced before adding to the carrots.
- Stir the curry occasionally while simmering to prevent the lentils from sticking to the bottom of the Dutch oven and to help break up the whole tomatoes.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian-Inspired
Nutrition
- Calories: 420
- Sugar: 6
- Sodium: 600
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 45
- Fiber: 15
- Protein: 18
Frequently Asked Questions
What type of lentils should I use for the Coconut Curry Lentil Dal?
For this recipe, red lentils work best as they cook quickly and become creamy, complementing the coconut milk and spices.
How can I adjust the spice level of the Coconut Curry Lentil Dal?
You can adjust the spice level by using less of your homemade curry powder or by adding a little sugar to balance the heat, especially since the coconut milk and tomatoes provide sweetness.
Can I substitute the homemade vegetable stock in this recipe?
Yes, you can use store-bought vegetable broth or any other stock, but keep in mind that it may alter the depth of flavor slightly, especially if your homemade stock contains porcini powder.
