Dashing Dahl Vegan Recipe

I don't even pretend that this is an authentic recipe, this is just a thrown together version of what works for us as a family. Cheap, healthy, filling and of course, vegan. Freezes well and lasts in the fridge. As a side with other curries, or with naan or chapatis for a quick lunchtime fix.

I am a fan of pulsing all the chopped stuff in the food processor rather than chopping, just out of sheer laziness!


200g dried chana dahl, rinsed and drained

1 large onion peeled and finely chopped

2cm cubed piece of ginger, peeled and finely chopped or grated

6 garlic cloves, peeled and crushed

1-2 chillies of choice, finely chopped

1/2 tbsp vegetable oil

1 tbsp dried curry leaves

1/2 tsp turmeric powder

2 tbsp garam masala

1/2 tsp cumin powder

1 tsp ground coriander

Salt and pepper to taste

1 tin coconut milk, I use reduced fat

1 400g tin chopped tomatoes

200ml vegetable stock

Handful of washed and roughly chopped fresh coriander


Heat the oil in a large pan and fry the onion, ginger, garlic and chillies on a medium heat until just softening

Add all the dried spices and stir fry for another minute

Add the stock, tomatoes and coconut milk to the pan, and stir in the lentils

Cover and simmer on low, stirring occasionally for around 40 minutes, or until the lentils are soft

Turn off the heat, and stir in the fresh coriander

Serve and enjoy


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