Vegan Coconut Dahl

I recently decided to make a change in my life and to start eating all my meals at the dining table. No more sitting on the sofa with my plate, no more spilling food and no more drama. Now I eat like a grownup. Instead of shoveling food in my mouth like an animal I’m trying to take the time to really savour and enjoy my food. Eating at the table feels so new and fancy that it makes me want to dress up my dishes and make them look as good as they taste. It doesn’t always work out but I thought this coconut dahl was a success.

It took me a few tries to get it right. The first time I put in too many tomatoes and they overwhelmed the flavour. Then the chili and spices didn’t really come through so I needed to adjust until I found the perfect balance, at least for me. Of course, every person’s taste is different, some people might want more tomatoes or even to leave them out completely. I was looking for enough to bring out the redness in the dish without overpowering the coconut flavour or spices.

Finally, I was able to come up with a recipe that I felt ticked all the boxes. It’s lovely paired with some fresh greens like salad or spinach and basmati rice. I’ve had it several times this week and it was a real life saver after long shifts at work. I hope you fall in love with this recipe as much as I did. Let me know if you make it!

Vegan Coconut Dahl

Nourishing Dahl

Prep time: 5 min
Cook time: 30 min
Total time: 35 min


  • 2 tbsp coconut oil
  • 1 large onion
  • 1-2 garlic cloves
  • 3 tsp garam masale
  • 1/2 tsp cinnamon
  • 1 tsp fresh grated ginger
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • salt and pepper to taste
  • 1 + 1/2 cup red lentils
  • 1 can coconut milk 450 ml
  • 1 can diced tomatoes 200 g
  • 1 cup water plus more if needed

To serve:

  • 2 cups basmati rice
  • fresh coriander
  • green onions
  • leafy greens of choice


  1. Heat a large pan over medium heat. Add coconut oil. When melted, add onion and garlic. Stir and let cook for about 3 minutes.

  2. Add water to another pan and bring to a boil.

  3. Add all the spices and stir.

  4. Add red lentils and coconut milk. Stir again.

  5. Add tomatoes and water and stir. Reduce heat to lower, cover and let it simmer for about 20 minutes or until lentils or cooked. You might need to add some water.

  6. In the meanwhile, add rice to the boiling water and cook according instructions. When rice is ready mix in some fresh coriander.

  7. Serve in a shallow bowl paired with greens of choice, green onions, and more fresh coriander.

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