The vegan life: Mom’s coconut curry dal

If there is one thing I miss about living in Bermuda, it is my mother’s cooking. Thankfully for me, my mom is paying me a visit in Michigan this month, so I could’t let this month pass without sharing some of the goodness she has shared with me this week.  One of her dishes is a coconut curry dal. This delicious lentil dish   is low in fat and high in protein, folates and iron–and it is super easy! Just do yourself and your fellow vegans a favour and soak your lentils overnight to decrease cooking time and decrease gas! I hope you enjoy it as much as I did. Thanks, mom, for this amazing meal! And Happy Mother’s Day to all of the moms out there! 
2 1/2 cups dried red lentils, soaked at least 3 hours or overnight
2  Tablespoons grapeseed oil
1/2 red onion, diced
1 small carrot, diced
1 inch fresh ginger
2 1/2 cups water
1 13.5 oz can full fat coconut milk
1 Tablespoon ground turmeric
1 Tablespoon ground cumin
1 Tablespoon ground coriander
1 1/2 – 2 teaspoons salt
1 teaspoon ginger powder
Scant 1/8 teaspoon cayenne pepper (optional)
1/2 cup shredded coconut
1 cup frozen peas

Heat the oil in a large pot over medium heat for about 1 minute.
Add onion, carrot and ginger and saute until onions are soft, about 5 minutes.
Stir in lentils.
Add water, coconut milk and all seasonings except cayenne, and allow to cook for 15-20 minutes, stirring occasionally.
Reduce heat and add peas. Allow to simmer 5 minutes.
When ready to serve, stir in cayenne pepper. (optional)

Serve alongside rice and greens to make this meal complete.

If you would like to try any of Sasha’s delicious plant-based meals, visit her blog Verily Fed  at She’s also on Instagram: @verilyfed

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