Spinach and Lentil Dahl with Coconut Milk and Brown Rice

A creamy and flavorful vegan dahl packed with spinach and lentils, simmered in coconut milk and warming spices. Served with fluffy brown rice for a healthy and comforting dinner.

Prep Time

15 minutes

Total Time

1 hour

Calories

635

Level

Easy

Yields

4 servings

Cost

£1.14

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

1cupBrown Rice(Long grain brown rice recommended)

£0.30

1cupRed Lentils(Rinse well before cooking)

£0.25

1can (13.5 oz)Coconut Milk(Full-fat or light, depending on preference)

£1.50

5ozFresh Spinach(Baby spinach or chopped regular spinach)

£0.90

1mediumOnion(Diced)

£0.30

3clovesGarlic(Minced)

£0.15

1inchGinger(Grated)

£0.20

2tablespoonsTomato Paste

£0.10

3cupsVegetable Broth(Low sodium preferred)

£0.50

1teaspoonTurmeric Powder

£0.05

1teaspoonCumin Powder

£0.05

1teaspoonCoriander Powder

£0.05

0.5teaspoonGaram Masala

£0.03

0.3teaspoonChili Powder(Adjust to taste)

£0.02

To tasteSalt

2tablespoonsOil(Coconut oil or vegetable oil)

£0.05

1tablespoonLemon Juice(Freshly squeezed)

£0.10

Total Cost

£4.55

£1.14 per serving

The Method

1
Cook the brown rice according to package directions. You can use a rice cooker for convenience.
2
Heat the oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
3
Add the minced garlic and grated ginger and cook for another minute until fragrant.
4
Stir in the tomato paste, turmeric powder, cumin powder, coriander powder, garam masala, and chili powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5
Add the rinsed red lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender and starting to break down.
6
Stir in the coconut milk and spinach. Cook for 5 minutes, or until the spinach is wilted and the dahl is heated through.
7
Stir in the lemon juice and season with salt to taste.
8
Serve the spinach and lentil dahl hot over a bed of brown rice. Garnish with fresh cilantro (optional).

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My Notes

Nutrition Information

Nutrition per serving (425g)

635 kcal / 2657 kJ

Carbs

77g

30% of RDA

Fat

27g

39% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

19 g

63% of RDA

Sugar

9 g

10% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

For a smoother dahl, use an immersion blender to partially blend the mixture before adding the spinach and coconut milk. Be careful not to over-blend.

If you don't have fresh ginger, you can use 1 teaspoon of ground ginger.

Adjust the amount of chili powder to your preference for spiciness.

Garnish with fresh cilantro, a dollop of coconut yogurt, or a squeeze of lime for extra flavor.

Leftover dahl can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Large pot or Dutch oven

Rice cooker (optional)

Skillet (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a smoother dahl, use an immersion blender to partially blend the mixture before adding the spinach and coconut milk. Be careful not to over-blend.

If you don't have fresh ginger, you can use 1 teaspoon of ground ginger.

Adjust the amount of chili powder to your preference for spiciness.

Garnish with fresh cilantro, a dollop of coconut yogurt, or a squeeze of lime for extra flavor.

Leftover dahl can be stored in the refrigerator for up to 3 days.

Spinach and Lentil Dahl with Coconut Milk and Brown Rice

Ingredients

The Method