Easy Creamy Tomato Dhal
This is a traditional South Indian dish with a delicious tomato twist. Made with red lentils and coconut milk for extra creaminess. It has brilliant spices making it rich in flavour and is perfect served with a roti or flatbread.
Servings: 4
Calories: 422kcal
Ingredients
- 1 tablespoon olive oil or any other neutral oil
- 1 medium onion
- 8 cloves garlic
- 2 tablespoon grated ginger
- 1 teaspoon ground coriander
- 2 teaspoon turmeric
- 500 ml water
- 1 tablespoon curry powder
- 2 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon chili flakes (optional)
- 400 ml full fat coconut milk equivalent 1 tin/can
- 750 ml vegetable stock
- 400 g red lentils rinsed
- 400 g cherry tomatoes, halved OR one 400g tin/can of crushed/chopped tomatoes
To serve
- Handful Fresh coriander chopped
- Vegan roti optional
Instructions
- Start the daal by heating the oil in a large saucepan. Once hot add the onions and fry until translucent, then add the garlic, ginger, coriander, curry powder, turmeric, salt, pepper and chili flakes. Fry for a few minutes to let the flavours infuse.
- Add the water and the lentils. Cook for around 20 mins until the lentils are soft.
- Next add the coconut milk and vegetable stock. Cook for 15 minutes.
- Add the chopped fresh or tinned tomatoes. Cook for another 10 minutes.
- To serve ,add some chopped coriander and serve with roti and an assortment of chutneys if you like.
Video
Nutrition
Calories: 422kcal | Carbohydrates: 51g | Protein: 20g | Fat: 17g | Saturated Fat: 13g | Sodium: 1298mg | Potassium: 1009mg | Fiber: 22g | Sugar: 5g | Vitamin A: 628IU | Vitamin C: 22mg | Calcium: 74mg | Iron: 8mg