Vegan Dal

2017-09-10
  • Yield : 4 to 6 servings
  • Cook Time : 25m
  • Ready In : 40m
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Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 1/2 cups red lentils, picked through and rinsed
  • One 14.5-ounce can diced tomatoes
  • 2 tablespoons mild curry powder
  • 1 tablespoon yellow curry paste
  • 1 tablespoon garam masala
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground turmeric
  • Kosher salt and freshly ground black pepper
  • 1/2 cup unsweetened coconut milk
  • Cooked basmati rice, for serving
  • Lime wedges and cilantro leaves, for serving

Method

Step 1

Heat the olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent and softened, about 5 minutes. Stir in the lentils, tomatoes and 3 1/2 cups water and bring to a boil over high heat. Reduce the heat and simmer, uncovered, stirring occasionally, until the lentils are tender, 10 to 15 minutes.

Step 2

Stir in the curry powder, curry paste, garam masala, garlic powder, onion powder, chili powder, turmeric and some salt and pepper. Reduce the heat to low and stir in the coconut milk.   

Step 3

Serve with the basmati rice, lime wedges and cilantro.

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