Spicy Dhal


  • 1 tbsp. rapeseed oil

  • 1 red onion, finely chopped

  • 50g fresh ginger, grated

  • 1 carrot, finely diced

  • 1 tbsp. ground garam masala

  • 1 tbsp. tomato puree

  • 1 red chilli, finely chopped

  • 250g dried red lentils, soaked in water, drained & rinsed

  • 1x 400g tin chopped tomatoes

  • 360ml vegetable stock

  • 360ml Unsweetened Almond Breeze

  • 50g creamed coconut

  • Pinch of salt

  • Few twists of black pepper

  • 2 kaffir lime leaves

  • 10 baby plum tomatoes, quartered

  • To Serve

  • Spoonful coconut yoghurt

  • Few leaves fresh coriander

  • Small handful of almonds, roughly chopped

  • Serves 4

  • Prep time 30 minutes

  • Cooking time 40 minutes

Spicy Dhal

A comforting bowl of spicy tomato and red lentil dhal – perfect for mid-week winter suppers. Vegan and easy to make, it is fill of warming spices, ginger, chilli, fresh and tinned tomatoes. Serve with a spoonful of cooling coconut yoghurt, fresh coriander leaves and a sprinkling of chopped almonds.


Tip the dried red lentils into a bowl and pour over enough cold water to cover them. Leave the lentils to soak for 30 minutes, then drain and rinse.

Heat the oil in a large high-sided pan over a medium heat. Add the red onion and cook, stirring often, until the onion starts to soften. Then add the garlic and ginger and stir. Tip in the diced carrot, ground garam masala, tomato puree and red chilli. Continue to cook, stirring occasionally, for 3-4 minutes.

Tip the drained red lentils into the pan, stir, then add the tinned tomatoes, vegetable stock, pour in the Unsweetened Almond Breeze® and add the creamed coconut. Stir, season with salt and pepper, add the kaffir lime leaves and fresh quartered tomatoes.

Bring to a gentle boil, continuing to stir, then reduce the heat, leave the spoon in, add the lid and simmer for 40 minutes. Remember to stir occasionally.

Serve with a spoonful of coconut yoghurt, fresh coriander leaves and some chopped almonds.

Any leftovers can be stored in an airtight container in the fridge. Eat within 3 days.

Will also freeze really well.


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