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Coconut Dhal served with fresh coriander and coconut flakes.
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4.47 from 41 votes

Coconut Dhal

A delicious creamy coconut dhal that is super easy to make and will become a weekly staple!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dinner, Lunch
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Author: James Wythe
Cost: £4

Ingredients

  • 1/2 large butternut squash (roughly 500g)
  • 1 tbsp oil (I use olive oil)
  • 3 garlic cloves crushed
  • 1 medium red onion diced
  • 1 tbsp turmeric
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1 pinch chilli flakes
  • 1/2 tsp ground coriander
  • 1/2 fresh red chilli (deseeded and finely chopped)
  • 1/2 juice Fresh Lime
  • 1 cup red split lentils 180g
  • 1 can coconut milk
  • 400 ml vegetable stock

Instructions

  • Peel, deseed and chop the butternut squash into small cubes along with dicing the red onion and fresh chilli.
  • Heat a large pot on a medium heat with oil and add the crushed garlic, red onion with a pinch of salt & pepper and cook for a couple minutes.
  • Add all the spices, fresh chilli along with the juice of 1/2 a lime and stir. Now add the chopped butternut squash and fry for a couple minutes.
  • Add in the coconut milk, stock and lentils making sure to mix thoroughly. Bring to a boil and reduce to a simmer for 25 minutes. Stir every 5-10 minutes.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store leftover coconut dhal in an airtight container in the fridge for 2-3 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave. You may need to add some water to loosen the sauce.
To Freeze: Store in an airtight container in the freezer for up to six months. Thaw in the fridge before reheating.
Tip 1: Be willing to experiment with the spice amounts to meet your family’s heat preferences. This recipe is really easy to adjust.
Tip 2: This is a fantastic dish for batch cooking! Double the recipe and freeze some for later.
Tip 3: If you aren’t a fan of butternut squash, try pumpkin or sweet potato.

Nutrition

Calories: 322kcal | Carbohydrates: 32g | Protein: 7g | Fat: 20g | Saturated Fat: 14g | Fiber: 7g | Sugar: 8g