Broccoli Lentil Dahl Curry

This creamy broccoli lentil curry is the ultimate comfort food recipe! It’s quick and easy, made in one pot and packed with plant-based protein. A nourishing + flavourful red lentil dahl made with wholesome vegan ingredients!

Looking for an easy one-pot dinner recipe?! I gotchu covered here!

Dal, dahl, daal or dhal (however you want to spell it) is one of my very favourite Indian dishes because of how easy and delicious it is. Especially in the middle of winter when all your want to eat is warm cozy foods all day everyday.

This broccoli lentil curry is my go-to version of the classic red lentil Dahl. It’s ready in just 30 minutes, makes about 4 servings and has a lovely dose of green veggies. So needless to say you can either feed your whole family or meal prep for a few days. It doesn’t get much better than that!

I love that this broccoli dal recipe is incredibly delicious and very economical. Just handful of lentils, a few spices, a head of broccoli and some love transforms into a pot wonder. Serve it with papadums, naan bread, basmati rice or even cauliflower. Top with a dollop of yoghurt, extra coriander (cilantro) and pickled onions like we did if your feeling fancy. This broccoli lentil curry is packed with flavor and it will have your tastebuds going crazy.

Ingredients you’ll need for this broccoli lentil curry

Best part about this broccoli dal is that it’s made with predominantly pantry staple ingredients. Here’s what you’ll need:

• Curry powder: The beauty of this is that you don’t need any fancy curry powder, just use your favourite from the grocery store. Just be mindful of using SPICY curry powder – check the label! I usually use a mild one for this so everyone enjoys it.
• Onion, garlic and ginger: curry classics onion, garlic and fresh ginger make up flavour base of this recipe. White or yellow onion works and if you don’t have fresh ginger on hand, jarred or ground ginger works great too.
• Red capsicum: also called red bell pepper in America. Adds a lovely sweet flavour and really compliments the curry spices!
• Coconut milk – I’ve made with recipe with full fat coconut milk, light coconut milk and even cashew milk. Full fat is richer and tastes best but use whatever you have/ prefer.
• Lentils: the key ingredient in this recipe are red split lentils, no surprise! They are also sold as masoor dal in some Asian grocers. We use split lentils as they cook a bit quicker than the whole variety because their skins have been removed. 
• Broccoli: you’ll need one large head or 2 smaller heads of broccoli florets for this recipe.
• Crushed Tomatoes: I prefer to use crushed canned tomatoes (instead of diced tomatoes or fresh tomatoes) because I love their thick, saucy texture in a creamy curry.

How to make this broccoli dal

Best thing about this red lentil dahl is everything gets cooked together in one pot and is ready in almost 30 minutes!

1. Wash lentils: Rinse the lentils in cold water until the water runs clear.
2. Sauté onion: heat coconut oil in a pot or large saucepan over a medium-high heat. Add onion garlic and capsicum, and cook for 2 minutes, stirring frequently to prevent garlic from burning.
3. Cook off spices: add the curry powder, turmeric and ground ginger, and stir for 1 1/2 minutes.
4. Add everything else: Add the lentils, tomatoes, water, coconut milk and salt and ix well. Bring to simmer, then place lid on and adjust heat to low / medium low so it’s simmering gently.
5. Simmer: Simmer for 30 minutes.
6. Broccoli: Add the broccoli and stir then remove lid and simmer for a further 10 minutes to reduce the sauce and soften the broccoli. The lentils should be soft and sauce should be thickened and creamy. If too thick, add a splash of water, and if too thin, simmer with lid off for a further 5 minutes*.
7. Coriander: Stir through half the coriander, then taste and add more salt if needed.
8. Serve over basmati rice, with pappadums or naan bread sprinkled with more coriander, pickled onions if desired and a dollop of yogurt.

What to serve with this curry

There are so many different ways you can enjoy broccoli lentil curry! Here are a few great options of how you can serve this: 

• Serve it over rice (Basmati rice for a more traditional Indian dish, though plain white rice or brown rice is great too)
• Serve it with other grains like quinoa or farro.
• Serve it with zucchini noodles (almost like a bolognese sauce)
• Saute some extra veggies like cauliflower or bok choy to serve on top of the lentil curry
• Add a side of pita bread, naan or pappadums (my personal fave)!
• Serve it over rice (Basmati rice for a more traditional Indian dish, though plain white rice or brown rice is great too)
• Serve it with other grains like quinoa or farro.
• Serve it with zucchini noodles (almost like a bolognese sauce)
• Saute some extra veggies like cauliflower or bok choy to serve on top of the lentil curry
• Add a side of pita bread, naan or pappadums (my personal fave)!

Notes and tips

• You can stir in a couple handfuls of fresh spinach OR a small bag of frozen chopped spinach at the end for added nutrition.  If using frozen make sure to warm it through.
• If you want to add additional veggies, I’d recommend adding diced carrots at the same time as the onions.
• Use a spicy curry powder if you really want some kick!
• The flavours only improve the next day so this is a great dish to make in advance!
• To make this recipe oil-free, omit the coconut oil and sauté the onion, garlic and ginger in a dry non-stick pan, add a splash of water or broth if needed.

Storing and reheating leftovers 

This broccoli lentil dahl curry is great for meal prepping. Here’s a few storage options.

• Fridge: Let it cool then store in a sealed container in the fridge for up to 5 days. The flavours get better with time! Reheat stovetop or in the microwave.
• Freezer: Let it cool then store in a a freezer safe container for up to 3 months. Thaw overnight in the fridge then reheat stovetop or in the microwave as needed. I like to freeze this broccoli lentil curry in single serving meal size containers for convenience. It makes the perfect lunch for one!

More lentil recipes you might like:

Moroccan Cauliflower with Coriander Yoghurt Sauce

Vegan Lentil Cauliflower Taquitos

If you try this broccoli lentil curry recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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