Quick & Easy Chickpea Coconut Dhal
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.
- 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
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
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
Find it online: https://www.makeourrecipes.com/quick-easy-chickpea-coconut-dhal/