Coconut Turmeric Vegetable Dal
Method
Build the spice base: Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 4–5 minutes until softened. Add the garlic, ginger, turmeric, cumin, coriander and smoked paprika. Cook for 30 seconds until fragrant.
Cook the lentils: Add the red lentils, cauliflower, bell pepper, vegetable broth and coconut milk. Stir well and bring to a gentle simmer.
Simmer: Cook uncovered for 20–22 minutes, stirring occasionally, until the lentils have broken down and the vegetables are tender. Add a splash of water or broth if the dal becomes too thick.
Add the greens: Stir in the spinach and cook for 1–2 minutes until wilted. Add the lime juice and season with salt and black pepper.
Finish: Spoon into four bowls and top with fresh cilantro and pumpkin seeds. Serve on its own or with a small portion of cooked brown rice.
Vegan option: Naturally vegan — no substitutions needed. For an additional protein boost, add 60 g shelled edamame per serving or serve with a small portion of quinoa instead of rice. This golden dal combines creamy red lentils, colourful vegetables, coconut milk and warming turmeric in one deeply satisfying bowl. Fresh ginger, cumin and coriander create aromatic depth, while lime and cilantro provide a bright finish that keeps the dish balanced.
Nutrition Facts
Per serving
