Tomato and coconut dahl with crispy coconut kale (vegan)

Tomato and coconut dahl served with crispy coconut kale

Dahl is a wonderfully warming. comforting food at best, but when you add the richness of tomato and the creaminess of coconut it takes it to a whole new level of feel-good. Packed with some of natures most powerful anti-oxidant and anti-inflammatory ingredients (garlic, ginger, turmeric, cardamom, cumin…) and the clean, plant based protein and fibre you get from red lentils (approx. 18g protein per cup of lentils) this is about as good for you as it gets. It’s delicious served with brown rice, flatbreads or, as shown here, with crispy coconut kale which is a taste revelation. This is good to make in a batch as it keeps well chilled in the fridge for 3-4 days and, even on its own, provides a nutritionally balanced one bowl instant meal. It’s also a relatively low-cost dish, making it a good staple to go back to time and again.


Serves 4 as a main

200 g red lentils, soaked for 30 mins and rinsed

1 tbsp olive oil

2 cloves garlic, minced

1 small onion, chopped

½ tsp cumin seeds

1 tsp ground cumin

1 tsp turmeric powder

½ tsp cardamom

1 tsp ground coriander

1 tsp sea salt

1 inch fresh ginger finely chopped

250 ml boiling water

1 x 400g tin chopped tomatoes

1 tin coconut milk

1 tbsp tomato puree

To make:

  1. Sauté the onion, garlic and ginger in the olive oil over a medium heat for 5 minutes
  2. Add all the spices and the salt and stir well to combine – sauté for a further 2 minutes
  3. Add all the other ingredients and stir well. Simmer over a low – medium heat for 25-30 mins until the lentils are cooked and the Dahl has a thick consistency

Crispy coconut kale

To make crispy coconut kale, wash 100g kale leaves (stalks off) and pat them dry. Place the kale in a big bowl and drizzle on a tablespoon of melted coconut oil and half a teaspoon of seasalt. Massage through the kale leaves making sure they’re all evenly coated. Spread the leaves out on a lined baking tray and bake in the oven at 180 c for approx 20 mins. They should be turning crisp but not burning. Eat hot from the oven or cold as a healthy snack!

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