Dairy-Free Daal Curry
Indulge in the creamy, aromatic goodness of this Dairy-Free Daal Curry, a plant-based twist on a classic Indian comfort food. Packed with tender red lentils simmered in aromatic spices like turmeric, cumin, and coriander, this recipe is elevated by rich coconut milk and the tangy brightness of lime juice. With sautéed onions, garlic, and fresh ginger as its flavorful foundation, every spoonful bursts with velvety, savory perfection. Ready in under an hour and garnished with fresh cilantro, this irresistible curry pairs beautifully with fluffy rice or warm flatbread. Gluten-free, dairy-free, and utterly satisfying, it’s the perfect recipe for a wholesome, health-conscious meal that doesn’t skimp on flavor.
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Recipe Information
Ingredients
- 1 cup Red lentils
- 3 cups Water
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 14-ounce can Canned diced tomatoes
- 1 cup Coconut milk
- 1 teaspoon Salt
- 1 handful Fresh cilantro, chopped
- 1 tablespoon Lime juice
Instructions
Rinse the red lentils under cold water until the water runs clear. Set aside.
In a large pot, bring the water to a boil. Add the rinsed lentils and reduce the heat to a simmer. Cook covered for 15 minutes, or until the lentils are soft and tender.
While the lentils are cooking, heat the coconut oil in a large frying pan over medium heat. Add the onions and sauté for about 5 minutes until they are soft and translucent.
Add the minced garlic and grated ginger to the onions, and cook for another 2 minutes, stirring frequently.
Stir in the turmeric, ground cumin, and ground coriander. Cook for 1 minute until the spices are fragrant.
Add the canned diced tomatoes to the pan, and stir well to combine. Let it gently simmer for 5 minutes, allowing the flavors to meld together.
Once the lentils are cooked, pour the onion-tomato mixture into the pot with the lentils. Stir in the coconut milk and salt. Simmer on low heat for an additional 10 minutes.
Taste and adjust the seasoning if necessary. Stir in the fresh lime juice and half of the chopped cilantro.
Serve the daal curry hot, garnished with the remaining cilantro, alongside rice or flatbread.
Nutrition Facts
Calories |
829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2959 mg | 129% | |
| Total Carbohydrate | 94.6 g | 34% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 37.6 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2128 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
