Vegan Coconut Lentil Dhal

Hola! 🙂

Back with another delicious recipe (or at least I hope you agree)! This is my first main meal post – it’s curry night people! This is my own recipe; a Sri Lanka inspired coconut lentil dhal! This recipe is perfect for everyone – I’ve made this recipe for friends and family, meat eaters and veggies and it’s been a hit with them all! Even my fussy sister – she’s the perfect test for a recipe!

After spending almost a month travelling around Sri Lanka earlier this year, I became fully obsessed with dhal – I literally had it every day for basically every meal! It’s even common as a breakfast there! I’d definitely say it’s up in my list of favourite meals. Within my first week home I was experimenting with different spices and flavours trying to recreate the magic they manage to cook up in Sri Lanka. Without the real traditional fresh ingredients, I’m sad to say it’s not quite the same but this recipe definitely is a treasure.

It’s deliciously fragrant, and rich with a delicate spice – a definite favourite in my household and I hope you enjoy it as much as my family! This recipe can serve 4-6 people, depending on how hungry everyone is!


  • tsp coconut oil
  • 1 onion (red or white – your preference)
  • 3 cloves of garlic
  • 1.5 tbs of minced fresh ginger
  • 0.5l vegetable stock
  • 1.5l hot water
  • 350g dry red lentils
  • 2.5 tbsp medium curry powder (containing turmeric)
  • 1/4 tsp turmeric (for a more beautiful yellow colour)
  • tsp mustard seeds
  • tsp cumin
  • 8 dried cardamon pods
  • 8 dried cloves
  • 5 dried kaffir lime leaves
  • tsp hot chilli powder/crushed chilli flakes
  • approx 300g diced butternut squash/sweet potato
  • a medium head of cauliflower/broccoli
  • 8 cherry tomatoes
  • 200ml coconut milk


  • Firstly dice up the onion and fry in the coconut oil for about 5 mins, on a medium-high heat, until it starts to brown. Then add the garlic and ginger and fry for a further couple of minutes.
  • Next, add the veg stock, plus the water and then the lentils and stir.
  • Add all the spices and and leave to simmer over a medium heat, stirring frequently to avoid it burning.
  • Leave to cook for about 10 minutes before adding the butternut squash and then another 10 minutes or so before adding the cauliflower/broccoli, tomatoes and coconut milk.
  • Let the curry cook for a further 10 minutes or so, giving the other vegetables time to tender, and then serve!

My family enjoy eating it with brown rice, or ‘cloud bread’ which is a low carb, high protein bread! I can post the recipe on here another time! Though this bread is not vegan.

Alternatives to serve the curry could be rotis, spring hoppers, naan bread, pitta, salad! SO many options so pick whatever suits you!

The dhal is pictured with cloud bread here

Enjoy! Thanks for reading!

Lots of love,

Anna xxx

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