Why this foolproof coconut dahl should be on your winter repetoire

The creamy texture and nutty taste of the coconut milk complements the earthy taste of the lentils, making it a comforting, satisfying and filling meal.

Coconut dahl is so tasty for winter. Photography by Steven Joyce

Nathaniel Smith

less than 2 min read

10:58AMMay 14, 2024.

Updated 11:51AMMay 14, 2024

The Weekend Australian Magazine

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This one-pot wonder is a beautiful and easy recipe that is rich in flavour and seasoned with aromatic spices. This vegan dish is perfect for those who love a balanced meal that’s both healthy and delicious. Made with lentils, coconut milk and a blend of fragrant spices, it’s easy to make and can be rustled up by anyone… it’s foolproof. The creamy texture and nutty taste of the coconut milk complements the earthy taste of the lentils, making it a comforting, satisfying and filling meal.

I really do think people should cook with lentils more often, because a little goes a long way. Whether you’re vegan or simply looking to incorporate more plant-based meals into your diet, this dahl recipe is sure to impress.

For something different, try my banana coconut muffins recipe and my chilli butter baked salmon recipe.

Tasty, economical and satsifying: coconut dahl is a winter winner. Photography by Steven Joyce.

Flayvaful by Nathaniel Smith.

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Coconut dahl

Ingredients

• 325g red lentils
• 1-2 tablespoons coconut oil or other neutral oil
• 1 tablespoon cumin seeds
• 1 teaspoon crushed cardamom seeds
• 1 cinnamon stick
• 2 bay leaves
• 1 large onion, diced
• 5 garlic cloves, minced
• 1 teaspoon minced fresh ginger
• ½ habanero pepper, deseeded and minced, optional
• 1 tablespoon garam masala
• 750ml vegetable stock
• ¾ teaspoon ground turmeric
• 225g tinned chopped tomatoes
• 250ml coconut milk
• 1 tablespoon roughly chopped fresh coriander
• Salt and pepper
• Yoghurt, to serve


Method

1. Rinse the red lentils thoroughly under cold water, then leave them suspended in a strainer over a pot to drain off any excess water. In a large pan, heat the coconut oil over medium heat. Add the cumin seeds and cardamom. Stir-fry for 30 seconds to 1 minute. Then add the cinnamon stick and bay leaves. Cook for another 30 seconds; everything should be smelling fragrant.
2. Add the onion, garlic, ginger, pepper and garam masala; stir, and cook for 3-5 minutes until the onions are soft and translucent.
3. Add the drained lentils to the pan, along with vegetable stock, 1 teaspoon of salt and the turmeric. Stir well and bring to a simmer. Cook, covered, for 10 minutes over low–medium heat, or until the lentils have soaked up the stock.
4. Now add the tinned tomatoes and coconut milk, mix until all the ingredients are incorporated and cook, covered, for another 7-10 minutes, or until the lentils are nice and tender.
5. Adjust the seasoning with salt and pepper, if needed. Remove the pan from heat and discard the cinnamon stick and bay leaves. Stir in the chopped coriander and serve with a drizzle of yoghurt and roti.

Serves 4

This is an edited extract from Flayvaful by Nathaniel Smith.