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.
- 2 Tbsp (30 g) coconut oil*
- optional: 1 small green chili (I used a serrano pepper | omit for less heat)
- 1 Tbsp (3 g) minced fresh ginger
- 1 shallot, thinly sliced
- 3 cloves garlic, minced (1.5 Tbsp or 9 g)
- 4 Tbsp (60 g) Green Curry Paste (DIY or store-bought)
- 2 1/4 cups (540 ml) light coconut milk* (canned is best)
- 1 tsp ground turmeric
- 1 tsp curry powder (store-bought or DIY)
- Pinch each sea salt + black pepper
- 1 cup (192 g) green lentils*, well rinsed and drained
- 1 tsp coconut aminos or tamari (or soy sauce if not GF)
- 1-2 Tbsp (12-24 g) coconut sugar or maple syrup (or other sweetener to taste)
- 2 Tbsp (30 ml) fresh lemon juice
- optional: pinch cayenne pepper (for more heat)
- 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, a pinch of 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.
*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) 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 for 1 of 4 servings without rice or garnish.