Vegan coconut dhal

This recipe is the perfect balance of budget-friendly reliability and creamy luxury. By using red lentils and tinned tomatoes, we’ve optimised it for a smoother texture and a more consistent result every single time.

Ingredients

• 250g red lentils
• 1 or 2 x 400ml cans coconut milk (use 1 can for a standard, hearty dhal or 2 cans if you want it extra rich and creamy)
• 1 x 400g tin chopped tomatoes
• 3 cloves garlic (peeled and finely chopped)
• The spice trio: 1 tsp ground cumin, 1 tsp paprika and 1 tsp spicy curry powder (adjust to your preferred heat level)
• Simple veg: a healthy handful of whatever is in the fridge (mushrooms and courgette are our favourites)
• Salt to taste

Steps

1. Start the lentils
   To save time, begin by placing your red lentils in a large pan and covering them with water. Bring to a boil then reduce to a simmer. Starting these first means they will be softening and cooking through while you handle the rest of the prep.
2. Sauté the aromatics
   While the lentils are simmering, place a separate frying pan over medium heat. Add the chopped garlic and a pinch of salt with a splash of oil. Cook for 1-2 minutes until fragrant.
3. Fry the spices and veg
   Stir in your cumin, paprika and spicy curry powder. Immediately add your simple vegetables like mushrooms or courgette. Fry for 3-4 minutes until the vegetables have softened and are well-coated in the aromatic spices.
4. Combine the base
   Once your veg is ready, stir the tin of chopped tomatoes into the frying pan with the spices and garlic. Let this cook together for a minute so the flavours meld.
5. The final merge
   By now, your lentils should be cooked. Drain any excess water if necessary then pour the spicy veg and tomato mixture into the lentil pan. Stir in your coconut milk (1 or 2 cans depending on how creamy you want it).
6. Simmer and season
   Let everything bubble together for another 5-10 minutes so the dhal reaches a thick, velvety consistency. Stir occasionally to ensure the lentils don’t stick to the bottom. Finish with a final pinch of salt and serve.