Vegetable Turmeric & Coconut Dahl

By shahdan • October 2, 2017

4 servings
30 min
Vegetable Turmeric & Coconut Dahl

Simply served over white rice, the Vegetable Turmeric & Coconut Dahl makes such a hearty vegan home-cooked meal.


  • 1 tablespoon olive oil - زيت زيتون
  • 1 small onion (thinly sliced) - بصلة
  • 1 large carrots (grated) - جزر
  • 2 medium zucchini (grated) - كوسة
  • 2 small garlic cloves (minced) - فصوص ثوم
  • 1 teaspoon fresh ginger (grated) - جنزبيل
  • 3/4 teaspoon turmeric - كركم
  • 1 cup yellow lentils - عدس أصفر
  • 2 cup water - ماء
  • 1 cup coconut milk - لبن جوز الهند
  • 2 handful spinach - سبانخ
  • salt and pepper (to taste) - ملح و فلفل

Step by step

  1. Heat olive oil in a medium pot. Sauté sliced onions for about 4 minutes on low heat. Add grated carrots and zucchini and sauté for another 3 minutes.
  2. Add minced garlic, ginger, turmeric, salt and pepper and stir for another 3 minutes.
  3. Add lentils and water, let it come to a boil then lower the heat to medium-low, half cover, and let it cook for 10-15 minutes.
  4. When lentils are almost cooked and water reduced, add the coconut milk and let it simmer further until the lentils are soft. This Dahl needs to be a little saucy so you might need to add a little water if needed.
  5. Turn off the heat, add spinach and cover. Spinach will be wilted from the heat within 2 minutes. Give it a quick stir, adjust salt and pepper if needed. Serve with white rice or brown bread.


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