Olive Magazine
Coconut Dhal Recipe

Vegan coconut dahl

Published: March 25, 2015 at 4:07 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Try our super simple vegan dahl recipe, made from basic ingredients and ready in 30 minutes. The fried onions, curry leaves and mustard seeds make a colourful, crunchy topping. Serve with flatbreads, or as a side to a curry

  • Vegetarian

Make this vegan coconut dahl for a comforting dinner, then check out more vegan curry recipes such as our easy spinach, chickpea & potato curry, lentil curry, and classic dahl recipe. We've also got plenty more dahl recipes to try.


  • 250g red lentils
  • 400ml coconut milk
  • 2 medium tomatoes, chopped
  • 1tsp turmeric
  • 2-3 long pointy ones green chillies, sliced
  • 2 tsp (optional) black mustard seeds
  • 1 finely chopped onions, 1 sliced (sliced is optional)
  • a handful of fresh (optional) curry leaves
  • flatbread, to serve


  • 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.

  • 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.

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