Creamy Coconut & Lentil Dal
Recipe by Kelsey Russell-Murray
Ingredients
16
Time
10m
Serves
4
Creamy and satisfying lentil curry prepared in one pot! This is an easy, healthy, and flavourful plant-based meal option that will satisfy the whole family. The lentils and brown rice provide plenty of fibre and protein, and the creamy coconut milk and fragrant curry paste make this dish rich and delicious.
Dinner
Vegan
Gluten-Free
Ingredients
1 cup
Green Lentils
1 1/2 cups
Basmati rice
1 400ml can
Coconut Milk
1 cup
Low Sodium Vegetable Broth
1 1/2 cups
Baby Spinach
1 med
Yellow Onion
4
Garlic Cloves
1 Tbsp
Fresh Ginger
1 Tbsp
Tamari
1 tsp
Ground Turmeric
2 Tbsp
Coconut Oil
4 Tbsp
Red Curry Paste
1/4 tsp
Sea Salt
1/4 tsp
Black Pepper
8
Lime Wedges
1/2 cup
Cilantro
Instructions
1
Prepare brown or basmati rice per package instructions.
2
Add coconut oil to a large soup pot and heat over medium heat. Once hot, add ginger, garlic and onion, sautéing for 3-4 minutes, stirring occasionally.
3
Add curry paste and sauté for another 1-2 minutes, until fragrant, stirring frequently. Add coconut milk, turmeric, salt and pepper and stir to combine.
4
Bring to a simmer over medium heat. Once simmering, add the lentils and soy sauce and stir to combine.
5
Once simmering again, reduce heat to low and continue gently simmering for 20-25 minutes, until lentils are tender. Add chopped spinach and stir to combine, spinach will wilt from the heat of the curry.
6
Serve lentil curry over rice and garnish with lime wedges and cilantro. Enjoy!
7
Substitutions: Substitute up to half of the coconut milk for low sodium vegetable broth, or use low-fat coconut milk, to reduce the fat and calorie content. Swap canned lentils for raw lentils to reduce cooking time. Substitute olive oil or avocado oil for coconut oil.
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More Recipes by Kelsey Russell-Murray
I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.
