Indian · easy

Red Lentil Curry (Dal)

Name: Red Lentil Curry (Dal)
Total time: 40 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 1/2 cups Red Lentils; 1 can (14oz) Full-fat Coconut Milk; 14 oz Diced Tomatoes, Canned; 2 cups Vegetable Broth; 1 large Onion; 4 cloves Garlic; 1 tbsp grated Fresh Ginger; 2 tsp Curry Powder; 1 tsp Turmeric; 1 tsp Cumin; 1/2 tsp Garam Masala; 2 tbsp Coconut Oil; 2 cups Baby Spinach; 1 tbsp Lime Juice; 1 serving Basmati Rice or Naan

A deeply aromatic, velvety Indian dal with coconut milk.

40 min
Total: 6
Serves: $10.50
Est. cost: 320
Cal/serving

Dietary, as tagged

Vegetarian
Vegan
Gluten-free
Dairy-free
Meatless

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Red Lentils1 1/2 cups
Full-fat Coconut Milk1 can (14oz)
Diced Tomatoes, Canned14 oz
Vegetable Broth2 cups
Onion1 large
Garlic4 cloves
Fresh Ginger1 tbsp grated
Curry Powder2 tsp
Turmeric1 tsp
Cumin1 tsp
Garam Masala1/2 tsp
Coconut Oil2 tbsp
Baby Spinach2 cups
Lime Juice1 tbsp
Basmati Rice or Naan1 serving

Method

01
Heat oil in a large pot over medium. Cook onion 5 minutes. Add garlic, ginger, and all spices -- cook 2 minutes until fragrant.
02
Add rinsed lentils, diced tomatoes, broth, and coconut milk. Bring to a boil.
03
Reduce heat and simmer uncovered 20 minutes, stirring occasionally, until lentils are completely soft.
04
Stir in baby spinach and lime juice. Cook 1 minute until wilted. Taste and adjust seasoning.
05
Serve over basmati rice or with warm naan.

320
Calories: 14g
Protein: 44g
Carbs: 10g
Fat