Quick & Easy Chickpea Coconut Dhal

This quick & easy chickpea coconut dhal delivers amazing flavor with minimal effort. It’s a creamy, satisfying vegan dish perfect for busy weeknights. You’ll love how quickly this hearty dhal comes together, making healthy eating a breeze.

Gather these simple ingredients for a delicious meal.

• Oil, for cooking
• 3 garlic cloves, finely chopped
• Small piece of ginger, peeled and finely chopped
• 5 spring onions, finely chopped (whites and greens separated)
• 10 cherry tomatoes, 5 chopped, 5 left whole
• ½ bunch of coriander, leaves picked, stalks finely chopped
• 400g can (13.5 oz) full-fat coconut milk
• 400g can (15 oz) chickpeas, drained and rinsed
• 400g can (15 oz) cooked lentils, drained and rinsed
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 2 tsp ground cumin
• ½ tsp black pepper
• 1 lime, juiced
• 1 handful of fresh spinach
• Wholemeal pittas, for serving

Customize your dhal with these easy swaps.

• Coconut milk: Use light coconut milk for a lower-fat option. For a dairy-free alternative to serving, skip the pittas or use gluten-free bread.
• Lentils: If you don’t have canned lentils, you can cook 1 cup of dried brown or green lentils until tender and use those.
• Chickpeas: Any white bean, like cannellini or butter beans, can be substituted for chickpeas.
• Tomatoes: Diced fresh tomatoes can be used instead of cherry tomatoes.
• Spice Level: Add a pinch of cayenne pepper or a chopped chili pepper with the garlic and ginger if you like it spicier.
• Greens: Kale or Swiss chard can be used instead of spinach, but they will need a few extra minutes to soften.

1. Heat a drizzle of oil in a large non-stick pot or pan over a high heat.
2. Add the chopped garlic and finely chopped ginger.
3. Reduce the heat to medium and cook for 3-5 minutes, stirring occasionally, until fragrant.
4. Add the chopped white parts of the spring onions, the chopped cherry tomatoes, the chopped coriander stalks, and 1 teaspoon of salt.
5. Cook for 3 minutes more, stirring to combine.
6. Pour in the coconut milk, then add the drained and rinsed chickpeas and lentils.
7. Stir well to combine all the ingredients.
8. Add the curry powder, ground turmeric, ground cumin, ½ teaspoon black pepper, and the lime juice.
9. Bring the mixture to a boil.
10. Reduce the heat to a simmer and cook for 5 minutes, allowing the flavors to meld.
11. Stir in the handful of fresh spinach until it wilts, which should only take a minute or two.
12. Taste the dhal and adjust the seasoning if needed. Add more salt, pepper, or lime juice to your preference.
13. Serve hot with wholemeal pittas. Garnish with the reserved coriander leaves and whole cherry tomatoes.

• Not stirring enough: When sautéing the aromatics (garlic, ginger), stir frequently to prevent them from burning, which can make the dhal taste bitter. Keep the heat at medium and watch closely.
• Overly thick or thin consistency: If the dhal is too thick, add a splash of water or vegetable broth. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce.
• Underseasoning: Salt is crucial for bringing out the flavors of the spices and other ingredients. Don’t be afraid to season generously, tasting as you go.

• Spicy Kick: Add a pinch of red pepper flakes or a finely chopped fresh chili pepper along with the garlic and ginger for extra heat.
• Root Vegetable Addition: Cube and add a sweet potato or butternut squash along with the coconut milk. It will need an extra 10-15 minutes to cook until tender.
• Herb Swap: Cilantro can be substituted with fresh parsley or a mix of both for a slightly different flavor profile.

• Serve hot with warm wholemeal pittas for dipping.
• Enjoy with a side of steamed basmati or brown rice for a more substantial meal.
• A dollop of plain, unsweetened vegan yogurt or a sprinkle of toasted cashews makes a lovely topping.
• Add a side salad for a fresh contrast to the rich dhal.

Can I make this ahead?

Yes, this chickpea coconut dhal is perfect for making ahead. The flavors actually meld and deepen overnight, making it even more delicious the next day. Store it in the refrigerator in an airtight container.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the dhal for up to 2-3 months.

This quick & easy chickpea coconut dhal is a testament to how simple ingredients can create a deeply satisfying meal. It’s healthy, budget-friendly, and perfect for any night of the week. Enjoy this comforting and flavorful dish!

Quick & Easy Chickpea Coconut Dhal

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This vegan coconut dhal delivers rich Indian-inspired flavor in under 20 minutes. Creamy coconut milk blends with chickpeas, lentils, and fresh herbs for a satisfying plant-based meal. Serve with wholemeal pittas for a complete dish.

• Author: basma
• Prep Time: 10
• Cook Time: 10
• Total Time: 20
• Yield: 4 servings 1x
• Category: Quick Dinner Recipes
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Vegan

Ingredients

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1–2 tbsp oil (vegetable, coconut, or olive)
3 garlic cloves, finely chopped
1 inch piece fresh ginger, finely chopped
5 spring onions, finely chopped (whites and greens separated)
10 cherry tomatoes, 5 chopped and 5 left whole
½ bunch coriander (stalks chopped, leaves reserved)
400g (13.5 oz) full-fat coconut milk
400g (15 oz) drained and rinsed chickpeas
400g (15 oz) drained and rinsed cooked lentils
2 tbsp curry powder
1 tsp ground turmeric
2 tsp ground cumin
½ tsp black pepper
Juice of 1 lime
1 handful fresh spinach

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Instructions

Heat oil in a pan until fragrant. Add garlic and ginger, sauté for 30 seconds.
Add spring onion whites and chopped tomatoes. Cook until softened.
Stir in spices (curry powder, turmeric, cumin, black pepper), mixing well.
Add chopped coriander stalks, chickpeas, lentils, and coconut milk.
Bring to simmer, cook 5-7 minutes until thickened.
Stir in fresh spinach and half the whole cherry tomatoes.
Season with lime juice, garnish with spring onion greens and coriander leaves.

Notes

Use 3 ounces per person if serving as a main dish
Replace greens with arugula if preferred
Coconut milk thickens the dhal naturally

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 5g
• Sodium: 180mg
• Fat: 20g
• Saturated Fat: 15g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 0mg