Creamy Vegan Red Lentil Curry (Easy Dahl Recipe!)
Satisfy your cravings with our Creamy Red Lentil Curry. Made with aromatic spices, velvety coconut milk, and topped with a zesty coconut and sesame sambol, this vegan recipe is a true delight for your taste buds!
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Serves: 4
Calories: 499kcal
Ingredients
For the Red Lentil Dahl:
- 1 tbsp coconut oil
- 1 medium onion (finely diced (150g))
- 4 tsp garlic (minced (approx 4 cloves))
- 1 tbsp fresh ginger (minced)
- 1 tbsp medium curry powder (gluten free if required)
- 1 tsp ground turmeric
- 2 tsp ground cumin
- 1 tsp garam masala
- ½ tsp dried chilli flakes (up to 1 tsp, depending on how hot you like it)
- ½ tsp ground coriander
- 750 ml vegetable stock (gluten free if required)
- 300 g dry red lentils
- 200 g coconut milk (full fat canned variety)
- ½ tsp black pepper (ground)
- ½ tsp salt
For the Toasted Coconut and Sesame Sambol:
- 30 g desiccated coconut
- 1.5 tbsp sesame seeds ((12g))
- ½ tsp chilli powder
- 2 tsp lime juice
- ⅛ tsp salt (optional)
To Serve:
- naan bread (gluten free if required)
- coconut rice
- fresh coriander
- diced avocado
- a zig zag of sriracha chilli sauce (if you like it spicy, gluten free if required)
Equipment
- 30cm (12”) Cast Iron Casserole Pan or similar large non-stick pan
Instructions
To make the sambol:
- Add the desiccated coconut, sesame seeds and chilli powder to a bowl and stir together.30 g desiccated coconut, 1.5 tbsp sesame seeds, 1/2 tsp chilli powder
- Stir through the lime juice.2 tsp lime juice
- Taste and add 1/8 tsp salt if necessary (some chilli powders contain salt so you may not need this).1/8 tsp salt
- Add the mixture to a frying pan and dry fry (without oil) over a medium heat, stirring frequently, for 5-7 minutes until the mixture is starting to colour and is aromatic.
- Set aside.
To make the red lentil dahl:
- Gently fry the onion in the coconut oil over a medium heat for 7 minutes until soft.1 tbsp coconut oil, 1 medium onion
- Add the minced garlic and ginger and fry for 2 more minutes, stirring frequently.4 tsp garlic, 1 tbsp fresh ginger
- Add the curry powder and dried spices (turmeric, ground cumin, garam masala, ground coriander, 1/2 tsp dried chilli flakes) and fry for 2 more minutes, stirring frequently until the spices are aromatic.1 tbsp medium curry powder, 1 tsp ground turmeric, 2 tsp ground cumin, 1 tsp garam masala, 1/2 tsp ground coriander, 1/2 tsp dried chilli flakes
- Note: Add a tsp or so more oil if needed at this point.
- Add the vegetable stock and red lentils and bring the pan to a gentle simmer over a low-medium heat. Simmer for 10 minutes until the lentils have absorbed all of the stock.750 ml vegetable stock, 300 g dry red lentils
- Once the lentils have absorbed all of the stock add the coconut milk. Don't be tempted to add the coconut milk before the lentils have absorbed the stock otherwise the curry may not thicken.200 g coconut milk
- Simmer on a low heat for a further 10-15 minutes until the dahl is thick and creamy.
- Before serving, test the dahl for seasoning and add 1/2 tsp each of salt and ground black pepper if necessary. At this stage you can also add another 1/2 tsp of dried chilli flakes if you prefer your curry to be spicier.1/2 tsp black pepper, 1/2 tsp salt
- Note: Some curry powders already include salt so make sure to taste test the dahl before adding this additional salt and pepper.
To serve:
- Serve the dahl sprinkled generously with the toasted coconut and sesame sambol and top with diced ripe avocado, a zig zag of sriracha and a sprinkling of fresh coriander leaves.fresh coriander, diced avocado, a zig zag of sriracha chilli sauce
- Add a side of coconut rice and warm naan bread.naan bread, coconut rice
Notes
Recipe inspired by: India/Sri Lanka
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 499kcal | Carbohydrates: 58g | Protein: 23g | Fat: 22g | Saturated Fat: 17g | Sodium: 1141mg | Fiber: 26g | Sugar: 5g | Net Carbohydrates: 32g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!