Red Lentil Dahl with Coconut Milk
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
412 kcal
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Course
Main Course
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Cuisine
Indian
Red Lentil Dahl with Coconut Milk
Description
This dahl begins by sautéing red onion and garlic with salt until softened, then stirring in curry powder, cumin, turmeric, and ground coriander briefly to release their aromas. Red lentils and diced sweet potatoes are added with vegetable stock and simmered until the sweet potatoes begin to soften. Bay leaves and coconut cream are incorporated next, cooking until tender and creamy. Fresh or frozen spinach is stirred in near the end to wilt gently. Fresh parsley or coriander is added as garnish. The dish’s texture is creamy with tender lentils and sweet potato chunks, complemented by the rich coconut and aromatic spices.
This warm and filling dahl pairs well with basmati rice or flatbread, making it suited to vegetarian or vegan meals seeking a mildly spiced and comforting main dish.
Ingredients
- 1 cup red lentils split
- 3 cups vegetable stock (water)
- 1 red onion
- 2 garlic cloves
- 2 sweet potato
- 1 cube spinach or a handful of fresh spinach, frozen
- ½ cup coconut cream
- ½ teaspoon salt
- 1 teaspoon curry powder mild
- 1 teaspoon cumin ground
- 1 teaspoon Turmeric ground
- 1 teaspoon ground coriander
- ¼ teaspoon black pepper ground
- 1 tablespoon parsley fresh chopped
- 1 tablespoon Coriander fresh chopped
- 2 bay leaf
- 1 tablespoon vegetable oil
Instructions
- Peel and chop the onion, garlic and sweet potatoes.
- Heat up the oil in a pan set over a medium heat, and add the chopped onion with salt.
- Fry until translucent, then add the garlic and the ground curry powder, cumin, turmeric and coriander.
- Stir for 30 seconds so that the spices release their flavours.
- Add the lentils and sweet potatoes, stir well, the add the vegetable stock/broth or just water.
- Place a lid on the pan, and cook for 10 minutes until the sweet potatoes begin to soften.
- Add the bay leaves and the coconut cream, and cook for a further 5 minutes until everything is tender - add more stock/water if necessary.
- Add the frozen/fresh spinach and allow 2-3 minutes for it to wilt.
- Check for more seasoning - add more salt, black pepper, or some chillies if you like it spicy.
- Garnish with fresh parsley or coriander/cilantro.
- Serve with basmati rice or flat bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Calories | 412kcal | 21% |
| Carbohydrates | 58g | 19% |
| Protein | 15g | 30% |
| Fat | 15g | 23% |
| Saturated Fat | 12g | 60% |
| Sodium | 1065mg | 44% |
| Potassium | 970mg | 21% |
| Fiber | 19g | 76% |
| Sugar | 8g | 16% |
| Vitamin A | 16454IU | 329% |
| Vitamin C | 8mg | 9% |
| Calcium | 76mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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