This vegan coconut tomato dhal has become somewhat of a staple in our house. It’s pretty easy and straight forward to make, it’s creamy, filling and incredibly flavourful!
I absolutely love dhal, I think it might even make my list of top 5 favourite dishes. Which is why I have been testing and tweaking this recipe for quite a long time now.
And let me tell you… the result is pretty damn good, if I say so myself!
But I think you just have to get cooking, make a big bubbling pot of it and see for yourself.
It’s one of those recipes that I’m so convinced you’ll love as much as I do, that I insist you make it for dinner tonight! 😉
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- 3 Tbsp vegetable oil
- 1 white onion, chopped
- 4 garlic cloves, minced
- 3 tsp whole cumin seeds
- 2 tsp turmeric powder
- 1 tsp mustard seeds
- ½ tsp cayenne pepper
- 3 cm fresh ginger root, grated
- 1-2 small green chillies (omit if you’d like a milder dhal)
- 250 g red lentils
- 350 ml water, boiled
- 400 ml canned coconut milk
- 400 ml tinned chopped tomatoes
- 2 Tbsp vegan vegetable stock powder
- 2 Tbsp lime juice
- 1 bunch fresh coriander
- Heat up the oil in a big sauce pan and fry the onion until it starts going translucent. Add the garlic, cumin seeds, turmeric, mustard seeds and cayenne pepper and fry for another couple of minutes.
- Add the grated ginger and sliced green chillies, stir everything and add the lentils and boiled water.
- Let the dhal simmer for a few minutes, then add the coconut milk, chopped tomatoes and vegetable stock. Let the dhal cook on low to medium heat for 20 to 25 minutes, stirring occasionally to avoid it sticking to the bottom of the pan.
- When the dhal has thickened and is rich and creamy, mix in the lime juice, take the dhal off the heat and sprinkle generously with chopped coriander when serving. Enjoy!