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

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

Beans & Legumes

gram

green lentils

Seasonings

chili powder

paprika

Canned & Dry Milk

milliliter

canned unsweetened coconut milk

curry powder

ground cumin

Fresh Vegetables

tomato

red pepper flakes

garlic

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

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