This coconut and lentil dal is the dream one pot Sunday night dinner, so simple to make, perfect for batch cooking and a freezer staple. It’s also vegan, has a short and inexpensive ingredient list and just feels so cosy. The recipe is from our brand new app, which is coming out any day now. It’ll have over 400 plant-based recipes, alongside loads of recipe videos, a meal planner, shopping lists and yoga videos.
Here’s the recipe:
– 400g of dry green lentils, 2 cups
– 2x 400 ml tins of coconut milk
– 3 cloves of garlic, finely chopped
– 2 large tomatoes, chopped into small pieces
– 1 teaspoon of ground cumin
– 1 teaspoon of curry powder
– 1 teaspoon of paprika
– 1 teaspoon of chilli flakes (optional)
– Salt and pepper to taste
To make the vegan coconut and lentil dal
Place a pan over a medium heat and add the chopped garlic with olive oil and salt, let that cook for a minute or two before adding all the spices followed by the chopped tomatoes. Stir well, letting them fry together for a few minutes before stirring through the lentils, followed by the coconut milk.
Bring the mix to the boil before reducing to simmer over a low temperature, leave to cook uncovered for about an hour until thick and creamy – making sure to stir it every ten to fifteen minutes, ensuring it doesn’t stick to the bottom of the pan and adding a splash of water if it feels like it’s drying out.
Once cooked, stir through a little more salt and serve. We love it with avocado, chilli flakes and coconut yoghurt.