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A perspective image of a serving bowl of brown lentil soup topped with kidney beans on a gold tray with red flowers in the background.
4.84 stars (6 reviews)

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Stovetop Dhal Makhani (Vegan Coconut Lentil Curry)

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 8 people
Are you looking to embrace meatless meals and looking for healthy dinner options? Look no further than this delicious Indian dhal makhani recipe. Packed with flavour and nutrition, this coconut lentil curry will become a new family favourite. Plus, it's easy to make on the stovetop. This lentil recipe is vegan, high protein and gluten free.

Ingredients
 

  • 2 tbsp coconut oil, unrefined, cold-pressed, organic
  • 1 tbsp cumin seeds, whole
  • 1 tbsp coriander seeds, whole, roughly crushed
  • 2 ½ inch cinnamon stick
  • 4 cloves
  • 6 green cardamoms, 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 puree, not tube kind
  • 1 tbsp curry powder, madras
  • ½ tsp turmeric powder
  • 1 cup coconut cream, thick
  • 2 tsp sea salt
  • 4 cups water, adjust accordingly
  • 2 cups brown lentils, uncooked, rinsed several times in water.
  • 2 cups kidney beans, cooked, canned
  • 2 green chillies, fresh, finely chopped
  • ½ cup cilantro, fresh, washed, finely chopped

Instructions
 

  • Heat a large pot over medium and temper whole spices in coconut oil.
  • Once the spices release their aroma, add onions, garlic and ginger and sauté until lightly golden. It should take about 2 to 3 minutes.
  • Stir in curry powder and turmeric, and add tomato puree, coconut cream, salt and water.
  • Once the water boils, carefully add lentils and beans before bringing it all to a simmer. Cover and cook for 40 to 50 minutes or until the lentils are cooked through. You can add more liquid if needed.
  • Garnish with a sprinkle of chillies and fresh cilantro, stir well and serve.

Notes

  • To maintain flavour and avoid a bitter taste, be sure to keep the flame on low or medium heat while tempering the whole spices.
  • If you're not as fond of spicy flavours, don't worry - simply reduce the intensity by eliminating green chillies or keeping them on the side.
  • If you're looking for a milder flavour, I'd recommend using mild curry powder. That way, even the kids can enjoy it! The coconut cream and sweet tomato sauce also help to balance out the spices and heat.
  • For a creamy texture, use full-fat coconut cream.
  • By allowing your daal to simmer slowly on low heat, you will achieve an incomparably creamy and delicious consistency. Don't forget to stir occasionally so that it won't stick to the bottom of the pot.
  • The kidney beans can be substituted with other types of cooked legumes like chickpeas or black-eyed peas.
  • If you don't have brown lentils on hand, you can also use green or red lentils. Just be sure to adjust the cooking time accordingly, as they will likely cook faster than the brown lentils.
  • To add more protein and nutrients to your dhal makhani, you can top it off with a dollop of yogurt or sprinkle some chopped nuts on top. This will also add a lovely texture and crunch to the dish.

Nutrition Information:

Calories: 348kcal (17%)Carbohydrates: 47g (16%)Protein: 19g (38%)Fat: 11g (17%)Saturated Fat: 8g (40%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 784mg (33%)Potassium: 883mg (25%)Fiber: 20g (80%)Sugar: 4g (4%)Vitamin A: 239IU (5%)Vitamin C: 9mg (11%)Calcium: 80mg (8%)Iron: 7mg (39%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: Indian
Course: Main
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