Vegan Coconut Dahl

Vegan Coconut Dahl

Try our super simple vegan dahl recipe, made from basic ingredients and ready in 30 minutes. The fried onions, curry leaves and mustard seeds make a colourful, crunchy topping. Serve with flatbreads, or as a side to a curry


  • Red lentils 250g
  • Coconut milk 400ml
  • Tomatoes 2 medium, chopped
  • Turmeric 1tsp
  • Green chillies 2-3 long pointy ones, sliced
  • Black mustard seeds 2 tsp (optional)
  • Onions 1 finely chopped, 1 sliced (sliced is optional)
  • Curry leaves a handful of fresh (optional)
  • Flatbread to serve



Put the red lentils, coconut milk, chopped onion, tomato, long green chillies and turmeric in a pan with 300ml water. Season. Simmer for 20 minutes until the lentils are tender.


Fry another sliced onion in 4 tbsp oil until crisp, add a handful of fresh curry leaves (find these in the herb section in asian grocers) or coriander and mustard seeds and sizzle. Sprinkle over the lentils. Serve with flatbread.