Easy and delicious vegan eating right here! A simple bowl of Dal Makhani, loaded with Coriander! Spicy and tomatoey, it really is a delight for the taste buds and its nutritious too. The recipe is easy and adaptable – add more spice if you like things on the hot side or tone it down if need be. Add extra veg or more garlic or less. I personally like a little extra tomato flavour so I always make sure its a heaped 1/3 cup of tomato paste, so feel free to make it your own version of Dal Makhani.
Easy Dal Makhani
Prep Time: 5 mins- Cook Time: 25 mins
- Total Time: 35 mins
Yield: 4 medium bowls 1x
Print Recipe
Pin RecipeDescription
A full-flavoured vegan meal that is quick and easy to make
Ingredients
- 1 tablespoon fenugreek
- 2–3 tablespoons garam masala
- 4 cloves garlic, minced
- 1 red chilli or 1/2 teaspoon chilli flakes
- 1 onion chopped
- 1/2 cup lentils
- 2 1/2 cups water
- 3 tablespoons coconut oil
- 1 cup coconut milk
- 1/3 cup tomato paste
- 1 tin kidney beans, drained
- salt, pepper to taste
- Coriander for garnish
Instructions
- In a medium sized pan or pot, add the coconut oil and then add the garlic, onions, chilli and spices.
- Fry for 2-3 minutes on medium heat, until onions are soft and translucent
- Add lentils and water and tomato paste
- Allow to cook for 20 minutes or so, then add the kidney beans and coconut milk.
- Stir well and allow to cook for another 5-10 mins
- Serve with rice and lots of fresh coriander
