Creamy Coconut Lentil Curry (Dal Makhani Inspired)
Prep
20m
Cook
45m
Total
65m
Serves
4
Cal
450
“Dive into a bowl of this incredibly rich, smoky, and comforting lentil curry that will warm your soul from the first spoonful.”
Dive into a bowl of this incredibly rich, smoky, and comforting lentil curry that will warm your soul from the first spoonful. Inspired by Indian flavors, this worth-the-wait creamy coconut lentil curry (dal makhani inspired) comes together with just a handful of ingredients and yields 4 generous servings. At 450 calories per serving, it's a satisfying choice that doesn't compromise on nutrition. Ready in 65 minutes (20 min prep, 45 min cook), it's proof that plant-based comfort food can be both simple and extraordinary.
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Instructions
- 1
Rinse the soaked black urad dal and kidney beans thoroughly. In a pressure cooker or large pot, combine the lentils and beans with 4 cups of water. Cook until very soft and creamy. If using a pressure cooker, cook for 5-6 whistles or about 20-25 minutes. If using a pot, simmer for 45-60 minutes, adding more water if needed.
- 2
While the lentils are cooking, prepare the tempering (tadka). In a large pan or Dutch oven, melt the vegan butter or coconut oil over medium heat.
- 3
Add the cumin seeds and let them splutter. Then add the chopped onion and sauté until golden brown and softened, about 8-10 minutes.
- 4
Stir in the minced garlic, grated ginger, and green chili (if using). Cook for another 2-3 minutes until fragrant.
- 5
Add the turmeric powder, garam masala, and red chili powder. Sauté for 1 minute, stirring constantly to prevent burning.
- 6
Pour in the crushed tomatoes and cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture.
- 7
Once the lentils are cooked and tender, mash a small portion of them with the back of a spoon to create a creamier texture. Drain any excess water if there's too much, but retain some of the starchy cooking liquid.
- 8
Add the cooked lentils and beans to the tomato-onion mixture. Stir well to combine.
- 9
Pour in the full-fat coconut milk and 1/2 cup of water. Bring the curry to a gentle simmer, stirring occasionally. Cook for at least 10-15 minutes, allowing the flavors to meld and the curry to thicken to your desired consistency. Add more water if it becomes too thick.
- 10
Season with salt to taste. For an authentic smoky flavor, you can perform a 'dhungar' (charcoal smoking) by placing a small, hot charcoal in a small bowl in the center of the curry, drizzling a teaspoon of oil or vegan butter over it, and covering the pot for 5-10 minutes. Remove the charcoal before serving.
- 11
Garnish with fresh chopped cilantro and a swirl of vegan cream or cashew cream, if desired. Serve hot with basmati rice, naan, or roti.
Pro Tips
This recipe packs 20g of protein per serving. For even more protein, add a scoop of plant-based protein powder or extra beans.
High in fiber at 15g per serving, this dish will keep you full and satisfied for hours.
If you have a wok, use it. The high heat and shape create better texture and flavor development than a regular pan.
Taste as you go and adjust seasoning before serving. Plant-based dishes often benefit from a squeeze of lemon or a pinch of salt at the end.
Serving Suggestions
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