Red Lentil Curry Dahl With Coconut Milk

Curry Dahl

Here's a red lentil curry dahl you will want to make! It's loaded with spices, coconut milk and has veggies. It's versatile, because you can throw any veggie you like in it. It's also a fast recipe to make, which for me, is the perfect recipe!

I stumbled upon this yummy recipe while reading a blog post from a small business owner. I don’t usually try recipes from “non-cooks”, but it looked tasty, super easy and I wanted to cook dinner fast! It was delicious and I’ve made it several times since then, and have never been disappointed.

Serves 4

1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1 red bell pepper, seeds removed and diced
1 jalapeño pepper, seeds removed and diced
1 large carrot, peeled and diced small
1 tablespoon fresh minced ginger
1 teaspoon ground cumin
1/2 teaspoon turmeric powder
1/2 teaspoon ground coriander
2 teaspoons curry powder
1 teaspoon garam masala
1 can (14 fl oz) chopped tomatoes and juice
1 1/2 cup dry red lentils, rinsed well
2 cups vegetable broth
1 can (14 fl oz.) coconut milk
Salt and pepper to taste

Cooked Rice

Chopped cilantro (optional)

Directions:

Heat olive oil in a large Dutch oven or medium-large pot over medium-high heat. Add onions and garlic and sauté until soft, about 5 minutes. Add bell pepper, jalapeño, carrot and ginger. Sauté 3 to 4 more minutes, then add all of the spices. I like to prepare the spices in a small bowl first and add them all at once.

Cook for one minute, then add tomatoes, lentils, broth and coconut milk. Bring to a boil, then reduce heat and simmer for 20 minutes.

Meanwhile, prepare the rice according to the package. Season the dahl with salt and pepper before serving.

Enjoy with the cooked rice and chopped cilantro, if using.