Make this coconut dahl for a comforting dinner, then check out more vegetarian curry recipes such as our easy spinach, chickpea & potato curry, lentil curry and sweet potato & lentil curry. We’ve also got plenty more dahl recipes to try.
For more veggie options, try our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.
Ingredients
- red lentils 200g
- light coconut milk 400ml tin
- onion 1, finely chopped
- plum tomatoes 2 medium, chopped
- green chillies 2, chopped
- ground turmeric 1 tsp
- groundnut oil for frying
- paneer 225g block, cubed
- garam masala 1 tsp
- black mustard seeds ½ tsp
- cumin seeds ½ tsp
- garlic 2 cloves, sliced
- ginger a thumb-sized piece, cut into matchsticks
- coriander a handful, chopped
- chapatis to serve (optional)
Method
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Step 1
Put the lentils, coconut milk, onion, tomato, chillies and turmeric in a pan with 300ml water and lots of seasoning. Bring to a boil, turn down to a simmer then cook for 30 minutes, stirring occasionally.
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Step 2
Fry the paneer in a little oil until golden and crisp on all sides. Sprinkle over the garam masala, season and toss.
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Step 3
Heat 2 tbsp of oil in a small frying pan and fry the mustard and cumin seeds until they start to pop and become fragrant. Add the garlic and ginger, and fry until very light golden.
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Step 4
Spoon the lentils into bowls, top with the paneer then spoon over the flavoured oil and spices, and sprinkle with coriander. Serve with chapatis, if you like.
*This recipe is gluten free according to industry standards
In the mood for paneer? Check out our other paneer recipes...
We've also got plenty more vegetarian curry recipes...
Nutritional Information
- Kcals 505
- Fat 28.1g
- Saturates 15.6g
- Carbs 34g
- Sugars 6.1g
- Fibre 4.8g
- Protein 26.6g
- Salt 0.1g
