Name: Coconut Curry Lentil Dhal | Gluten-Free, Oil-Free
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Yield: 4
Ingredients: 400 g sweet potato; 2 handfuls kale; 400 g red lentils, - dry weight; 750-800 ml water; 400 ml (1 can) full fat coconut milk; 2 cloves of garlic; 1 onion; 2-3 tbsp curry powder; 1 small piece fresh ginger; salt and pepper to taste

This Coconut Curry Lentil Dhal is made with only 10 simple ingredients and ready in no time! Healthy, vegan, gluten-free and oil-free!

Vegan Coconut Curry Lentil Dhal

I wanted to make a coconut curry lentil dhal from the time I went vegan because I kept seeing those delicious-looking pictures that would make my mouth water every time. I don’t know why I have waited this long, it is honestly so good and easy to make!

The coconut milk makes it super creamy and comforting. If you are like me and you love the taste of curry and coconut together, I highly recommend that you try this recipe out.

Vegan Dhal with Red Lentils

In India, “dhal” refers to legumes like lentils. It is traditionally prepared with Indian lentils called chana dal, that look like split peas.

If you can’t find those where you live, you can easily substitute them with red lentils for example. But you have to know that the texture won’t be exactly the same – unlike chana dal that stay a bit crunchy after cooking, red lentils turn into a thick puree.

How to Store Vegan Lentil Dhal

This dish keeps well in the fridge and can be enjoyed either hot or cold.

If you have leftover dhal, you can place it in a lunch box and take it with you to work. You may need to add a small amount of water to thin it out a little because it tends to thicken when cooling down.

I hope you will LOVE this vegan lentil dhal! It’s:

Creamy
Tasty
Hearty
Very filling
Rich in protein
Delicious

Have fun!

Nolwenn ☀

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Coconut Curry Lentil Dhal | Gluten-Free, Oil-Free

Yield: 4

Prep Time: 5 minutes

Cook Time: 22 minutes

Total Time: 27 minutes

This Coconut Curry Lentil Dhal is made with only 10 simple ingredients and ready in no time! Healthy, vegan, gluten-free and oil-free!

Ingredients

400 g sweet potato
2 handfuls kale
400 g red lentils, – dry weight
750-800 ml water
400 ml (1 can) full fat coconut milk
2 cloves of garlic
1 onion
2-3 tbsp curry powder
1 small piece fresh ginger
salt and pepper to taste

Instructions

Chop the garlic, onion and fresh ginger and place them in a saucepan with a splash of water. Cook for 5 minutes.
Add in the lentils and curry powder and sauté for 2 minutes.
Add in the water and coconut milk.
Dice the sweet potato, chop the kale and add them to the saucepan.
Bring to a boil, then lower the heat to medium and put the lid on.
Simmer for 15 minutes or until lentils and vegetables are cooked.
Serve over basmati rice and enjoy!

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12 Comments

georgie @ georgieeats
May 21, 2018 / 12:44 pm

These honestly look incredible! Right up my street – have pinned these so I can make them!! Thanks so much for the recipe 🙂 x

- Blooming Nolwenn
  Author
  May 21, 2018 / 5:13 pm
  
  Hi Georgie, thanks so much for your nice comment! I’m so glad you like my recipe, do let me know when you try it 🙂
  
Rena
July 23, 2018 / 4:25 pm

???

Cook at what levels??? Perhaps I am a dummy, but this is the first time I tried my hand at curry. (It is tasting delish, but I am worried about the heat levels in the beginning.)

Thx.

- Blooming Nolwenn
  Author
  July 24, 2018 / 7:10 am
  
  Hi Rena,
  I like to bring the mixture to a boil and then lower the heat to medium and simmer for 15 minutes. There really is no need to worry, just cook over medium heat and you’ll be fine 🙂
  I hope it helps, let me know how it goes!
  Nolwenn ☀
  
Nikki
May 29, 2020 / 4:43 pm

Can I just ask what you mean by ‘dry weight’ of the lentils? is this a drained tin of lentils? Thank you

- Blooming Nolwenn
  Author
  May 29, 2020 / 6:08 pm
  
  Hi Nikki, I mean raw and uncooked lentils. Not the tinned ones 🙂
  I hope this helps.
  Nolwenn
  
  - Nikki
    May 29, 2020 / 6:10 pm
    
    Thank you! Making it tonight so glad to know for sure what to use.
    
    - Blooming Nolwenn
      Author
      May 30, 2020 / 9:33 am
      
      You’re very welcome!
      Let me know how it went!
      Nolwenn
      
      - Nikki
        May 30, 2020 / 3:25 pm
        
        The Dhal was delicious! Easy to make, foolproof recipe. Had it cold for lunch today too and enjoyed it just as much. Thank you
      - Blooming Nolwenn
        Author
        May 30, 2020 / 4:43 pm
        
        That’s awesome, Nikki! Thanks for your feedback 🙂
        Have a beautiful day,
        Nolwenn
Kim Smith
October 17, 2020 / 9:01 pm

Making this for the second time today, i serve over brown rice and it makes about 10 lunches for me. I freeze them and grab one in the mornings to take for lunch. Its delicious, thanks. Only change ive made is omitting garlic, and using spinach instead of kale. I feel nourished when i eat this and its real comfort food, without the guilt!

- Blooming Nolwenn
  Author
  April 26, 2021 / 1:24 pm
  
  That’s awesome! Thanks for your feedback!
  I’m glad you like my recipe this much 🙂
  Nolwenn

Coconut Curry Lentil Dhal | Vegan, Gluten-free

Vegan Coconut Curry Lentil Dhal

Vegan Dhal with Red Lentils