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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


  • 2 tbsp coconut oil
  • 1 tbsp cumin seeds whole
  • 1 tbsp coriander seeds whole, crushed
  • 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 uncooked, rinsed several times in water. You could use cooked if you prefer
  • 2 cup kidney beans cooked
  • 2 green chillies finely chopped
  • 1/2 cup cilantro fresh, finely chopped


  • In a large pot, melt the coconut oil and fry the cumin seeds, crushed 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 - fried on low/medium heat.
  • Fry the onion, garlic, ginger until the onions are golden.
  • Add the curry powder and turmeric and stir for 1 min on low heat.
  • 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. You want to achieve a thick creamy consistency.
  • Finish with green chilli (optional) and garnish with fresh cilantro.


  • 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 values are estimates and suggestions. This nutrition facts table does not know your life - your body, including your hunger and satiety cues, change daily. It's okay to eat more or less. Say no to food guilt and instead embrace mindful eating.