A creamy, comforting two-spice curry made with lentils and coconut milk. Perfect for a vegan, economical dinner that’s both hearty and satisfying.

Scale

50g (3 tbsp) butter or 2 tbsp oil

4 garlic cloves, minced

1.5 tbsp ginger, minced

1 onion, chopped

2 tbsp curry powder

1/2 tsp turmeric

1/2 tsp cayenne pepper

1 1/4 tsp salt

1/2 tsp black pepper

1 cup dried lentils

400 ml coconut milk

400g canned tomato

3 cups water

1/2 cup coriander, chopped

Yogurt & basmati rice to serve

1. Saute onion, garlic, and ginger in butter until golden.

2. Add curry powder and turmeric; cook 1 1/2 minutes.

3. Add lentils, coconut milk, tomato, and water; stir.

4. Simmer 30 minutes with lid, then 10 minutes uncovered.

5. Adjust thickness and seasoning; stir in coriander.

6. Serve over rice with yogurt.

Use red lentils for a softer texture.

Add chili for extra spice.

Freezes well for up to 3 months.

Keywords: Creamy Coconut Lentil Curry, easy dahl, vegan dinner, two spice curry, economical meal