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Daal Makhani | Coconut Lentil Curry | High Protein, Vegan, Gluten Free

5 from 3 votes
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Rich. Spicy. Exquisite. A mouthwatering and aromatic Indian dish, Daal Makhani is a thick, hearty lentil curry, made with brown lentils and red kidney beans in a creamy coconut and tomato sauce and seasoned with traditional Indian spices. This meatless meal is a guaranteed winner! High protein, vegan and gluten free.
Prep Time10 mins
Cook Time40 mins
Total Time40 mins
Course: Main
Servings: 8 people
daal makhani in a silver bowl on a round tray on top of a maroon velvet cloth with maroon flowers and roti in the background

Ingredients

  • 2 tbsp coconut oil
  • 1 tbsp cumin seeds whole
  • 1 tbsp coriander seeds whole
  • 2 1/2 inch cinnamon stick
  • 4 cloves black
  • 6 green cardamom grind seeds
  • 1 black cardamom grind seeds
  • 2 bay leaves large
  • 2 onion medium, finely chopped
  • 5 cloves garlic crushed
  • 2 inch ginger fresh, grated
  • 1 cup tomato sauce couli-style (thick)
  • 1 tbsp curry powder madras
  • 1/2 tsp turmeric powder
  • 1 cup coconut cream thick
  • 2 tsp sea salt
  • 4 cups water
  • 2 cups brown lentils soaked overnight
  • 2 cup kidney beans cooked
  • 2 green chillies finely chopped
  • 1/2 cup cilantro fresh, finely chopped

Instructions

  • In a large pan, melt the coconut oil and fry the cumin seeds, coriander seeds, cinnamon stick, cloves, black and green cardamoms and bay leaves. Be careful not to burn the spices. The whole spices should be golden brown - on low/medium heat.
  • Add the onion, garlic, ginger and stir to fry until the onions are golden brown.
  • Add the curry powder and turmeric and cook for 1 min.
  • Add tomato sauce, coconut cream, salt and water and stir to mix well. Bring to boil.
  • Stir in the lentils and kidney beans and cook over medium heat for 30-40 minutes, or until the mixture becomes a thick creamy texture and the lentils are cooked through and soft.
  • Add the green chilli (optional) and garnish with fresh cilantro.

Notes

  • Don't skip on the whole spices. Each type adds it's unique flavor, which gives this recipe the typical daal makhani taste.
  • Keep the heat on low/medium and keep a close eye to not burn the whole spices - otherwise your curry will have a bitter taste.
  • If you're not a fan of spicy food, you could certainly tone it down. Leave out the green chilli and keep it on the side
  • Use mild curry powder to reduce the heat in your curry (if you prefer), which is what I use so the kids can enjoy it. I must admit, the coconut cream with the sweet tomato sauce does a fine job in balancing out the spices and heat.
  • Use full-fat coconut cream which gives the lentil curry a perfect smooth and luscious consistency.
  • The more your daal simmers on low heat - the more creamy and luscious it will be. Stir several times in between to ensure it does not stick to the bottom of the pot.
Nutrition Facts
Daal Makhani | Coconut Lentil Curry | High Protein, Vegan, Gluten Free
Amount Per Serving
Calories 394 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 12g60%
Sodium 795mg33%
Potassium 946mg27%
Carbohydrates 50g17%
Fiber 21g84%
Sugar 4g4%
Protein 19g38%
Vitamin A 235IU5%
Vitamin C 10.3mg12%
Calcium 84mg8%
Iron 7.2mg40%
* Percent Daily Values are based on a 2000 calorie diet.

Please note the nutritional analysis numbers are estimates and suggestions. The nutrition facts table does not know your life; your body - including you hunger and satiety cues - change daily. It’s okay to eat more or less. Let's say no to food guilt and embrace mindfulness.