Make this vegan coconut dahl for a comforting dinner, then check out more vegan curry recipes such as our easy spinach, chickpea & potato curry.
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Ingredients
- red lentils 250g
- coconut milk 400ml
- tomatoes 2 medium, chopped
- turmeric 1tsp
- green chillies 2-3 long pointy ones, sliced
- black mustard seeds 2 tsp (optional)
- onions 1 finely chopped, 1 sliced (sliced is optional)
- curry leaves a handful of fresh (optional)
- flatbread to serve
Method
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Step 1
Put the red lentils, coconut milk, chopped onion, tomato, long green chillies and turmeric in a pan with 300ml water. Season. Simmer for 20 minutes until the lentils are tender.
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Step 2
Fry another sliced onion in 4 tbsp oil until crisp, add a handful of fresh curry leaves (find these in the herb section in asian grocers) or coriander and mustard seeds and sizzle. Sprinkle over the lentils. Serve with flatbread.
