Prep Time
15 mins
Servings
4 Servings
Cook Time
35 mins
Difficulty
Easy
A comforting, protein-rich vegan dahl made with red lentils and creamy coconut milk, served with simple oven-roasted vegetables for an easy weeknight meal.
Ingredients
250g red split lentils, rinsed
200ml light coconut milk
500ml vegetable stock (hot)
400g tinned chopped tomatoes
400g sweet potato, peeled and cut into 2cm cubes
300g cauliflower, cut into small florets
1 (about 150g) red pepper, seeded and sliced
1 medium (about 150g) onion, finely chopped
3 cloves garlic, minced
1 tbsp (about 15g) fresh ginger, grated
2 tbsp olive oil
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1/2 tsp chilli powder (optional, adjust to taste)
1 lime, juiced (about 1 tbsp juice)
15g fresh coriander (cilantro), roughly chopped (to garnish)
200g basmati rice, rinsed (to serve (50g per person dry))
to taste salt and black pepper
Method
Step 1
Preheat the oven to 200ºC. Toss the sweet potato cubes, cauliflower florets and red pepper slices with 1 tbsp olive oil, a pinch of salt and black pepper. Spread on a roasting tray and roast for 25-30 minutes, turning once, until golden and tender.
Step 2
While the veg roast, heat the remaining 1 tbsp olive oil in a large saucepan over medium heat. Add the chopped onion and a pinch of salt and cook for 5-7 minutes until soft and translucent.
Step 3
Add the minced garlic and grated ginger and cook for 1 minute until fragrant. Stir in the turmeric, ground cumin, ground coriander and chilli powder and cook for another 30 seconds to release the spices’ aroma.
Step 4
Add the rinsed red lentils, tinned chopped tomatoes and hot vegetable stock to the pan. Bring to a gentle simmer, reduce the heat and cook uncovered for 15-18 minutes, stirring occasionally, until the lentils are soft and starting to break down.
Step 5
Stir in the light coconut milk and simmer for a further 5 minutes to thicken. If the dahl becomes too thick, loosen with a splash of water or extra stock. Season with salt and pepper to taste.
Step 6
Cook the basmati rice while the dahl simmers: place rinsed rice in a saucepan with 350ml water and a pinch of salt, bring to the boil, reduce to low, cover and cook for 10-12 minutes until the water is absorbed. Remove from the heat and leave covered for 5 minutes, then fluff with a fork.
Step 7
When the roasted vegetables are ready, fold most of them through the dahl to warm through, reserving a handful for garnish. Stir in the lime juice and garam masala, then check seasoning.
Step 8
Serve the dahl over portions of basmati rice, top with the reserved roasted vegetables and chopped fresh coriander. Finish with an extra squeeze of lime if desired.
Nutritional Information
Per serving:
Energy - 680kcal
Protein - 25g
Carbohydrates - 113g
Fat - 14g
Fibre - 15g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
Rinse red lentils well to avoid froth. For a quicker option roast the vegetables on a higher shelf or use pre-cooked veg. Adjust coconut milk to taste for creaminess.
