Creamy red lentils simmered in coconut milk with warming curry spices. This protein-rich Indian dal is both nourishing and comforting, proving that simple plant-based meals can be deeply satisfying.
Recipe Details
Ingredients
- 300g red lentils, rinsed
- 400ml can full-fat coconut milk
- 30ml curry powder
- 400g can diced tomatoes
- 200g fresh spinach leaves
Instructions
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Rinse 300g red lentils in cold water until water runs clear. Drain well.
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Heat a large pot over medium heat. Add 30ml curry powder and cook for 30 seconds until fragrant, stirring constantly.
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Add 300g red lentils, 400ml can full-fat coconut milk, 400g can diced tomatoes with juice, and 500ml (2 cups) water. Bring to a boil.
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Reduce heat to low, cover partially, and simmer for 15-20 minutes until lentils are soft and breaking down.
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Stir in 200g fresh spinach leaves and cook for 2-3 minutes until wilted. Season with salt and pepper to taste.
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Serve hot over rice with naan bread or flatbread on the side.
Tips
Lentil Prep: Red lentils cook quickly and break down to create a creamy texture. No soaking required unlike other lentil varieties.
Consistency: For thicker dal, cook uncovered for the last 5 minutes. For thinner, add more water or stock.
Spice Level: Adjust curry powder to taste. Add a pinch of cayenne for extra heat or garam masala for complex flavor.
Make-Ahead: Dal improves with time as flavors meld. Keeps for 4 days refrigerated or 3 months frozen.
Serving Suggestions: Garnish with fresh cilantro, a squeeze of lime, or a dollop of yogurt. Serve with basmati rice or warm flatbread.
Protein Power: This dal provides complete protein when served with rice, making it an excellent vegetarian main dish.