Coconut and Lentil Dahl


  •  500 g green lentils
  •  1 tin coconut milk
  •  1 tin chopped tomatoes
  •  1 red onion
  •  2 garlic cloves
  •  ½ thumb-sized piece of ginger
  •  1 large sweet potato or 3-4 ordinary potatoes
  •  1 carrot
  •  2 tbsp oil
  •  1 tsp salt
  •  4 tsp curry powder
  •  2 tsp ground cumin
  •  2 tsp ground coriander
  •  1 tsp sweet paprika
  • 1 tsp garam masala
  •  4 tbsp tamari/soy sauce
  •  Juice of 1 lime
  •  Cherry tomatoes
  •  1 cup of chopped cabbage
  •  1, 5 litres of water


Chop onions

Heat pan on medium heat. Add 2 tbsp oil. Add chopped onion and stir.

Chop the garlic and grate the ginger and add to pot.

Slice sweet potato/potatoes and carrot into medium size pieces and add to pan along with 1 teaspoon of salt.

Add your four measured spices into the heated mixture and stir it around for 2-3 minutes.

Pour one tin of coconut milk and one tin of chopped tomatoes into the pan, stir all the ingredients together and cook for 2 minutes.

Add in 1, 5 litres of water, 4 tbsp of tamari (or soy sauce) and the juice of one lime to the dish.

Bring your pan to the boil and allow to simmer for 30-40 minutes, stirring now and again until all the lentils are cooked.

Finally, to make the dish more vibrant looking I added some chopped cabbage and some cherry tomatoes in halves to my pot, and sprinkled some parsley over before serving.

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