An extremely easy recipe for vegan dhal, great for making use of store-cupboard ingredients.
This Dhal is made with ingredients you may already have in your cupboard and freezer.
Probably the meal I ate most during the first lockdown here in the UK.
I made a huge batch for the freezer and then always had lunch or dinner to go if I couldn’t make it to the shops.
A quick note about the coconut milk: half a can is the perfect amount for this recipe but I hate waste so make sure to either freeze the leftover coconut milk, use it in another recipe OR you can double this recipe and pack your freezer with lot’s of delicious dhal!
- 250g red split lentils
- 1 big tbsp curry paste
- 1 tbsp curry powder
- ¼ tsp salt
- ¼ tsp ground black pepper
- ½ can (200 ml) coconut milk
- (optional) 4 blocks of frozen or 2 handfuls of fresh spinach
Give the lentils a good rinse then place them in a large pot with 750 ml water. Bring to a boil and reduce to a simmer for 20 minutes, until the lentils are mushy.
Stir in the curry paste, powder, salt, pepper, coconut milk and spinach, if using. Add another 250 ml water and simmer for a further 15 minutes.
To prevent burning, stir regularly. Add more water if it gets too thick. Once it is a nice creamy texture, remove from the heat and serve or freeze for future meals.
Keep in the fridge for up to a week or in the freezer for up to 6 months. Serve on a bed of rice with some fresh coriander.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 105Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 2mgSodium 273mgCarbohydrates 17gFiber 7gSugar 1gProtein 8g