Vegan Masala Recipe
Coconut dal with kidney beans
Coconut dal with kidney beans features earthy lentils and hearty beans, simmered in a creamy coconut sauce enriched with spices. This dish is comforting and can be enjoyed warm or at room temperature, making it versatile for any occasion.
From the kitchen
What to expect
This coconut dal is a family favorite, combining the warmth of spices with the richness of coconut and beans, making it a nourishing choice for any meal.
Serving idea
Best served simply
Pair it with steamed basmati rice and a side of sautéed greens for a complete meal.
Cook the recipe
Method
- 1
In a frying pan over low-medium heat, combine 1 large finely chopped onion, 2 tbsp garlic and ginger paste, 2 tbsp medium curry powder, and a pinch of chilli or cayenne pepper (if using) with 37.5g of the vegan butter. Cook until the onions soften, about 6-8 minutes.
- 2
Add 400g tin of chopped tomatoes and 400g tin of full-fat coconut milk to the pan. Season with a pinch of salt and plenty of black pepper, bringing the mixture to a boil before reducing to a simmer.
- 3
Stir in 400g tin of rinsed brown lentils and 400g tin of rinsed kidney beans along with the remaining 37.5g of vegan butter. Simmer for about 30 minutes to allow the flavors to meld.
- 4
Remove from heat and cover, allowing the dal to cool completely so the flavors deepen. Reheat thoroughly before serving.
Gather everything first
Ingredients
- •1 very large onion, finely chopped, or 200g/7oz frozen diced onion
- •2 tbsp garlic and ginger paste, or 1 tbsp garlic paste and 1 tbsp ginger paste
- •2 tbsp medium curry powder
- •pinch of chilli or cayenne pepper (optional)
- •75g/2½oz vegan butter
- •400g tin chopped tomatoes
- •400g tin full-fat coconut milk
- •400g tin brown lentils, rinsed and drained
- •400g tin kidney beans, rinsed and drained
- •salt and black pepper
- •fresh coriander, to garnish (optional)
A few useful notes
Notes
- •Let the coconut dal rest after cooking for enhanced flavor as the spices continue to develop. This dish can be refrigerated for up to 4 days; reheat gently on the stove to maintain creaminess.
- •If the dal thickens too much upon cooling, simply stir in a little water to reach your desired consistency before serving.
Learn the technique
Essential Vegan Indian Pantry Staples
The core spices, lentils, beans, grains, and aromatics worth keeping on hand for everyday vegan Indian cooking.
How to Build a Curry Base
Learn the simple method behind most Indian curries by mastering the classic onion, tomato and spice base.
How to Temper Spices (Tadka)
Learn how to temper spices in hot oil to unlock the deep flavours used in many Indian dishes.