Name: Coconut & Lentil Dahl
Ingredients: 1 teaspoon chilli flakes, optional; 400g green lentils, washed and drained; 1 teaspoon paprika; 1 teaspoon hot chilli powder; 3 garlic cloves, peeled and chopped; 2x 400g cans coconut milk; 1 teaspoon curry powder; 1 teaspoon ground cumin; 2 large tomatoes, cut into small pieces

Dal Curry

What type of lentils should I use for lentil curry?

Do I need to soak the lentils before cooking?

Can I use canned lentils instead of dried?

What vegetables can I add to lentil curry?

How can I thicken lentil curry if it's too watery?

What can I substitute for coconut milk in lentil curry?

What's the best way to serve lentil curry?

This is one of my favourite warming dishes. Cooking the lentils in coconut milk makes each bite much creamier, while the tomatoes, cumin, paprika, chilli and curry powder add such a lovely blend of flavours.

Gluten Free

Lactose Free

Mediterranean

Vegetarian

Vegan

Seasonings

gram

red pepper flakes

Beans & Legumes

green lentils

paprika

chili powder

Fresh Vegetables

garlic

Non Dairy Milk

milliliter

coconut milk

curry powder

ground cumin

tomato

Sugar

Carbohydrates

Vitamin C

Vitamins

Thiamin (B1)

Riboflavin (B2)

Water

Calories

Dietary Fiber

Magnesium

Minerals

Phosphorus

Potassium

Sodium

Zinc

Protein

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Copper

Manganese

Selenium

Vitamin A

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Black Lentil Curry 

Coconut & Lentil Dahl

Baking Goods

Produce

Dairy

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