In this dahl, tender potatoes and red lentils simmer in a creamy coconut and vegetable broth, while tomatoes add natural sweetness. A final sprinkle of fresh coriander and a squeeze of lime lifts the dish, making every spoonful aromatic, vibrant, and satisfying. Perfect for a cosy, flavour-packed dinner that’s easy to enjoy any day of the week.
2 tbsp oil
1 tbsp whole cumin seeds
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 tbsp freshly grated ginger
2 tbsp Vadouvan Curry
1 can chopped tomatoes
3 large potatoes, peeled and diced
800 ml vegetable stock
200 g red lentils
200 ml coconut milk (half a 400 ml can)
Salt and pepper
Fresh coriander, to serve
Lime
Start by toasting the cumin seeds in a dry pan for 20–30 seconds until fragrant. Crush the seeds in a mortar to release their aromatic oils.
Heat the oil in the same pan, then add the chopped onion, garlic, and grated ginger. Cook for 3–4 minutes until the onions are soft and just starting to turn golden.
Stir in the Vadouvan Curry and ground cumin, and cook for another minute to release the deep, aromatic flavours of the spices.
Add the chopped tomatoes, diced potatoes, vegetable stock, and red lentils. Let the mixture simmer gently for 40–45 minutes, until the potatoes are tender and the lentils are soft and creamy.
Stir in the coconut milk, season with salt and pepper, and simmer for another 5–10 minutes to allow the flavours to meld together.
Serve hot, optionally with freshly baked naan, a dollop of natural yoghurt, and a sprinkle of fresh coriander on top.
Dig in and enjoy!
