Comforting, nutritious and healthy turmeric red lentil dhal. One of the best indian curry dishes that’s packed with flavour and really simple to make!
If I am ever eating Indian food out, dhal is ALWAYS on my order. It is a simple one pan dish that is ready in half an hour, and is one of my favourite lentil recipes.
Who couldn’t fall for this bowl of lentil goodness. I can devour a whole bowl of this on its own, but it is equally delicious as a side with a curry and some onion bhajis.
It comes together in half an hour and is the perfect quick and delicious meal to feed the family. Or if you’re eating alone, freeze the leftovers in an air tight container.
There is nothing better than when you fine a frozen Tupperware of curry at the back of the freezer! Especially when you’ve had a long day/week at work and want a wholesome filling meal.
So whip up this creamy coconut red lentil dhal and enjoy! I like to serve with poppadum’s or toasted pitta and mango chutney. This would also be a delicious side to my aubergine and chickpea curry.
For more curry recipes you may enjoy these:
Cauliflower and Chickpea Curry
Easy Chickpea and Spinach Curry
Mushroom and Tofu Tikka Masala
As always if you make this turmeric red lentil dhal be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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Vegan Creamy Red Lentil and Turmeric Dhal
A comforting and healing creamy red lentil and turmeric dhal. One pot and ready in 25 minutes. Perfect eaten on its own or as an accompaniment to a veggie curry.
Ingredients
- Inch of ginger
- Pinch of curry leaves
- 2 red onions
- 1 can coconut milk
- 1 1/2 cups dried red lentils
- 2 tbsp curry powder
- 1 tbsp turmeric
- 1 tbsp garam masala
- 1-2 cups water
- Handful of coriander
- Fresh chilli
- Coconut flakes
Instructions
Peel the ginger and cut into small pieces and cut the onion in half and then into thin slices. Fry in some coconut oil along with the curry leaves (I use dried ones) for a few minutes.
Once fragrant and the onions are translucent, rinse the lentils and add the remaining ingredients apart from the water.
Stir often so that the lentils don’t get stuck to the bottom, and add the water as necessary. Once it has thickened and the lentils have fluffed up, taste to check they are cooked, this should take about 20 minutes.
Garnish with coriander, coconut flakes and chilli.
Serve on its own, with rice or as a side!
Notes
For more of a kick, add some chilli powder or paprika.
If you’re craving greens, add in some kale in the last 5 minutes.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 605Total Fat: 39gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 25mgSodium: 758mgCarbohydrates: 53gFiber: 18gSugar: 13gProtein: 22g
Please note: If you are linked to this post from a different photo, the photos for this recipe were reshot in March 2020 and the recipe remains the same.
Candice
Tuesday 21st of January 2020
This is my go to Dahl recipe, it is so so goooood! Love the flavours and big dose of turmeric. Plus it is super simple and quick to whip up.
Tamsin
Tuesday 21st of January 2020
Hi Candice, that's so lovely to hear, thank you! I must make this one again soon! Tamsin xo
Em
Wednesday 13th of March 2019
This was really good despite being so simple! Made it without coconut flakes and added kale. Will cook again soon and maybe try adding in carrots to bulk it out. Thanks so much :)
Tamsin
Thursday 14th of March 2019
Hi Em, thank you so much for your comment - I am so glad you enjoyed it! Kale sounds like a great addition! Tamsin xo
Pearl
Monday 1st of October 2018
SO yummy, coconutty and creamy and delicious! I substituted the curry leaves for Lime (Kefir) Leaves as that’s all I could get hold of and added in some green beans at the end and worked great!