Now that we have Green Curry Paste, let’s make delicious eats!
This dish is one I reach for when I’m craving some healthy comfort food. Bonus? It’s crazy easy to make. Let’s curry!
This recipe requires just 1 pot and comes together in about 40 minutes! Another bonus: You likely have the ingredients on hand right now.
The base is green curry paste, garlic, ginger, and shallot simmered in creamy coconut milk. Then you add lentils and a few more spices and seasonings. About 25 minutes later, you have a delicious, hearty, plant-based meal on your hands. Yummm.
We hope you LOVE this dish! It’s:
This would make the perfect wholesome weeknight meal served with rice, bread, or a green salad. It also reheats beautifully, which makes it ideal for leftovers.
Dal is delicious on its own, but it would pair especially well with our Samosa Potato Cakes with Green Chutney (also known as Aloo Tiki), Red Curry Cauliflower Wings, Garlic Herb Flatbread, or Coconut Curried Greens!
If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #minimalistbaker on Instagram. We LOVE seeing what you come up with. Cheers, friends!
*Traditionally dal is typically made without curry paste, but I like adding a bit for some extra flavor. To make this recipe without the curry paste, simply omit and instead season with 2-3 tsp garam masala.
1-Pot Lentil Dal
- 2 Tbsp coconut oil*
- 1 small green chili (optional // I used a serrano pepper // omit for less heat)
- 1 Tbsp minced fresh ginger
- 1 medium shallot (thinly sliced)
- 3 cloves garlic (minced // ~1.5 Tbsp as original recipe is written)
- 4 Tbsp Green Curry Paste (DIY or store-bought)
- 2 1/4 cups light coconut milk* (canned is best)
- 1 tsp ground turmeric
- 1 tsp curry powder (store-bought or DIY)
- 1 pinch each sea salt + black pepper
- 1 cup green lentils* (well rinsed and drained)
- 1 tsp coconut aminos or tamari (or soy sauce if not GF)
- 1-2 Tbsp coconut sugar or maple syrup (or other sweetener to taste)
- 2 Tbsp fresh lemon juice
- 1 pinch cayenne pepper (optional // for more heat)
FOR SERVING optional
- Cooked white or brown rice or cauliflower rice
- Fresh cilantro
- Lemon or lime wedges
Heat a large pot over medium heat. Once hot, add coconut oil, green chili (optional), ginger, shallot, and garlic. Sauté for 3-4 minutes, stirring occasionally. Reduce heat if browning too quickly.
Add curry paste and stir to coat. Sauté for another 2-3 minutes. Then add coconut milk, turmeric, curry powder, salt, and pepper. Stir to combine.
Bring to a simmer over medium heat. Once simmering, add the lentils, coconut aminos (or tamari), coconut sugar (or maple syrup), and lemon juice and stir.
Bring the mixture back to a simmer, and then reduce heat to low or medium-low and continue gently simmering for 15-20 minutes or until lentils are tender.
Once the lentils are tender, taste and adjust flavor as needed, adding more lemon juice for acidity, cayenne for heat (optional), curry powder or paste for more intense curry flavor, salt for saltiness, or coconut sugar or maple syrup for sweetness. The curry should be equally tangy and salty with a hint of sweetness and spice.
Serve the dal as is or over rice of choice (I love white or brown rice, but it's also delicious over cauliflower rice). Garnish with lemon or lime wedges and cilantro (optional).
Store leftovers in the refrigerator up to 4-5 days or in the freezer for 1 month.
*If avoiding oil, omit the coconut oil and sub 2 Tbsp (30 ml) vegetable broth or coconut milk (amount as original recipe is written // adjust if altering batch size).
*Sub up to half of the coconut milk with vegetable broth for a lower-fat option.
*To shorten cooking time, you can sub the uncooked lentils for cooked, canned lentils. Simply rinse and drain 1 15-ounce (425 g // amount as original recipe is written // adjust if altering batch size) can lentils and add to the dish. Cook only as long as needed to warm the lentils and meld the flavors together - about 10 minutes.
*Nutrition information is a rough estimate calculated without rice or garnish.
Nutrition Per Serving (1 of 4)
- Calories: 335
- Fat: 14.5g
- Saturated fat: 10.3g
- Sodium: 630mg
- Carbohydrates: 40.2g
- Fiber: 14.7g
- Sugar: 4g
- Protein: 13.7g