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Dahl served in a serving bowl with spoon. Topped with pickled onions, yoghurt, coriander leaves and black sesame seeds for garnish.

Broccoli Lentil Dahl Curry

  • Author: Caitlin Rule
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 serves 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian

Description

This creamy broccoli lentil dahl 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!


Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely minced
  • 1 red capsicum, diced
  • 2 teaspoons ground ginger
  • 2 tablespoons curry powder
  • ½ teaspoon turmeric powder
  • 1 cup (185g) red split lentils, rinsed
  • 1 can crushed tomatoes
  • 1 large head broccoli, chopped
  • 3 cups water
  • 1 cup canned coconut milk*
  • ½ teaspoon salt

To serve:

  • ½ cup coriander/ cilantro, chopped
  • Plain yoghurt (or coconut yoghurt)
  • Optional- pickled red onions, black sesame seeds
  • Basmati rice, pappadums etc

Instructions

  1. Rinse the lentils in cold water until the water runs clear.
  2. 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. Add the curry powder, turmeric and ground ginger, and stir for 1 1/2 minutes.
  4. 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 for 30 minutes, covered with the lid.
  6. 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. 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.

Notes

*full fat coconut milk tastes best but light coconut milk or cashew milk also also work. 

Keywords: broccoli lentil curry, dahl, dal, broccoli lentil dal