
Asking for help isn’t something that comes to me naturally as I’ve always been a fiercely independent worker. My previous supervisors always commented on this trait almost immediately whether it was in an academic or business setting, and I often took a lot of pride in the fact that I could do things on my own. I never considered that this trait could potentially hold me back from growth. I guess I feared that asking for help would be a sign that I was incompetent, so I avoided it as much as possible. And I often thought that if I could just figure out how to manage my time better, I could do it all on my own. Case in point: In the 7 years that I’ve grown this blog, I’ve yet to hire a team member to help my husband and me.
However, this past year has helped me realize otherwise, at least in some areas of my life (I still have a long way to go). Working with Ashley on the photography for the next book has allowed me to focus more on my biggest passions – the writing and recipe creation – not to mention finish on time! Our working relationship has really opened my eyes to what I could achieve if I just asked for a bit more help. It has been a total light bulb moment. You know what else I realized? Collaboration is so darn fun. So much more fun than trying to do it on my own!


Golden Red Lentil Dal with Cilantro-Speckled Basmati

Yield
5 bowls
Prep time
Cook time
Total time
This easy, flavourful curry is a great one to whip up during the workweek, and leftovers only get better the next day. Light coconut milk makes this curry so luxuriously rich and decadent tasting, while still feeling quite light and energizing. It definitely won’t weigh you down, but I can promise it’ll warm and comfort you on a chilly day. While it’s lovely all on its own (enjoyed like a rich, thick stew), I love it even more spooned over top my cilantro-speckled basmati rice with toasted pepita seeds, sliced green onion, cilantro, and a squeeze of lime juice. The amount of broth called for yields a very thick consistency; if you’d like it thinner and more “soup-like” feel free to thin it out with a bit more broth (if so, you might need to also increase the spices and seasonings as the extra broth will dilute the flavours). This comforting curry recipe is adapted from Super Fresh: Super Natural, Super Vibrant Vegan Recipes by Jennifer Houston and Ruth Tal which is a cookbook featuring the recipes from Fresh, one of my favourite vegan restaurants here in Toronto.
Ingredients
For the curry:
- 2 tablespoons (30 mL) virgin coconut oil or grapeseed oil
- 1 1/2 cups diced onion (about 1 medium onion)
- 3 large or 4 medium garlic cloves, minced
- 2 tablespoons freshly grated ginger
- 1 1/2 cups peeled and finely diced carrots (about 2-3 large)*
- 2 teaspoons curry powder, or to taste**
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 1/2 cups dried red lentils
- 1 (14-ounce/398 mL) can light coconut milk
- 2 cups (500 mL) low-sodium vegetable broth, plus more if desired to thin the broth
- 1/2 to 1 teaspoon fine sea salt, to taste
- Freshly ground black pepper, to taste
- Cayenne pepper, to taste (optional)
- 1 teaspoon cane sugar (optional)
- 1 (5-ounce) package baby spinach
For the rice:
- 1 cup dry basmati rice
- 1 tablespoon (15 mL) virgin coconut oil or vegan butter
- 1 3/4 cups (430 mL) low-sodium vegetable broth, or as needed
- 1 cup loosely packed fresh cilantro, large stems removed and finely chopped***
- Fine sea salt and black pepper, to taste
- Squeeze of fresh lime juice, to taste
Suggested toppings:
- Green onions, thinly sliced
- Fresh cilantro leaves, chopped
- Toasted pepita seeds (shelled pumpkin seeds)
- Squeeze of lime juice (optional)
Directions
- For the curry: Add the oil in a large pot and increase heat to medium. Add the onion, garlic, and a pinch of salt. Stir to combine. Sautée over medium heat for 4 to 5 minutes, stirring occasionally, until softened.
- Stir in the ginger and carrots, and continue sautéing for another few minutes over medium heat.
- Add the curry powder, cumin, and turmeric. Stir well. Cook for a minute, until fragrant.
- Pick over and rinse the lentils in a fine mesh sieve. Stir in the entire can of coconut milk, red lentils, broth, and salt. Bring to a simmer and reduce heat to medium-low. Cook, covered with the lid ajar, for about 15 to 20 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent the lentils from sticking to the bottom. Stir in a touch more broth if you'd like a slightly thinner consistency. After cooking, stir in all of the spinach until wilted. Stir in the black pepper, cayenne (if using), and sugar (if using). Taste and adjust salt, if desired.
- Meanwhile, prepare the rice. Add the rice into a medium pot along with the oil and broth. Increase heat to medium-high and bring to a simmer. Reduce heat to medium, cover with a lid, and cook for 12 to 16 minutes, until the rice is soft and tender. Fluff with a fork and stir in the cilantro. Season to taste with salt and lime juice. Keep the lid on until ready to serve.
- Add a generous scoop of rice on a plate or bowl and top with a couple ladlefuls of curry. Add your desired toppings and serve immediately. Leftovers will keep in an air-tight container in the fridge for up to 4 to 6 days. The curry can also be frozen for up to 4 weeks, possibly longer. For easy freezer storage, add the cooled curry into a freezer-safe bag, press out the air, and freeze on a flat surface. Thaw overnight in the fridge, or simply leave on the counter until mostly thawed.
Tip:
- * The smaller you dice the carrots, the faster they cook! I opt for thinly sliced carrots here to hasten cook time.
- ** Be sure to use a good-quality curry powder (one you enjoy the taste of) as a poor-tasting one can throw the flavours off. I am quite fond of Simply Organic curry powder.
- *** Not a cilantro fan? Simply leave it out and prepare the rice without it. No biggie!
Nutrition Information
(click to expand)
Photography credit: Ashley McLaughlin Photography
Last but not least, I want to wish all my fellow Canadians a very Happy Thanksgiving! We’ve been blessed with gorgeous, warm weather this weekend, and I hope you are too. Thank YOU for coming back to this blog time and time again, and for making this career so personally rewarding.
I made this tonight. Simple, fast and great. Thank you! I love the blog recipes that are great weeknight staples, and then for the weekends I happily spend hours with the your recipes that require a bit more time. And like everyone else – can’t wait for book #2.
Happy Thanksgiving from McMaster University! Just made a huge batch of this for an easy lunch to help get me through midterms. So happy you’re back to regular blogging, keep up the good work and am already so excited for book 2 :)
Thank you Amanda! I appreciate the kind words :)
Hi Angela-
So glad to see you back! I will be trying this recipe this weekend-I can’t wait. Your recipes have changed my life. I stumbled upon your beautiful cookbook in a authentic little gem of a bookstore in Sag Harbor, N.Y., and I have been making ALL your recipes ever since. I am a 2 year breast cancer survivor and took the leap to veganism after I bought your cookbook. I feel like I am doing something every day to keep myself well. Thank you- you truly are inspiring!
Hi Allison, This warms my heart to hear. Thank you so much! And I wish you all the best with your lifestyle changes! Sounds like you’ve made some amazing additions to your diet. :) I wish you continued health and recovery. All my best,
Angela
Made this last night… so incredibly delicious and flavourful! I swapped the basmati for brown rice since it was all I had on hand.. it was so yummy! My husband adores curry and said it was one of the best curry dishes he’s ever had. Thanks for the recipe that will now be a weeknight staple
All I can say is WOW! Made this tonight and I had all I could do to not have a second bowl, and my first bowl was huge! The flavors are amazing and adding the pepitas, green onions, cilantro made a party in my mouth! Thank you so much for this delicious and healthy recipe. :)
This was delicious! Absolutely perfect for a blustery fall day. The lime really kicks the flavour up a notch.
This recipe is totally delicious! We made it last night, and it is very hearty and warming. One note is that the portions seem off: there was more than enough curry for about 5 people, but only enough rice for 2 (maybe stretched to 3). I’ll definitely make this again, but next time increase the rice portion :)
Wow! That Lentil Dal looks absolutely delicious :D thanks for the recipe, pinned!
I usually don’t add carrot or cilantro to dhal. Am used to curry leaves in dhal. But definitely gonna try with cilantro and carrot.
Made this for lunch today and my husband (meat lover) asked me to make this every week. Success!!! I always love your photography and thought you do a wonderful job. However, I can also appreciate making the most of your time and sharing the spotlight with other talented women. So good job listening to what works for you! Really looking forward to reading about your baby’s first birthday party :-) and can’t wait for oh she glows cookbook number two!
YUM!!! Just made this with butternut squash in place of the carrots and the flavors are just incredible! So hearty, warming and delicious…a perfect fall dish! Can’t wait for leftovers throughout the week! This will definitely be my go-to curry recipe! Thank you for sharing!
Thank you so much for this amazing recipe! My boyfriend, a self-confessed carnivore, made it for me after a long day at school and it was the second time he’s ever cooked something vegan. Not only was it delicious but the instructions were so easy to follow for someone new to this way of cooking. A lovely, warming meal to come home to!
Made this tonight and it was a hit! So yummy! Even my grandma, hater of all exotic foods, enjoyed it! So excited that I have leftovers to look forward to to brighten up my Monday :)
Wow, I made this for my husband and I tonight and we absolutely loved it!! I used green lentils as I didn’t have any red lentils. Flavour powerhouse =) Will definitely be making this again.
YUM! I always love your recipes, and this one looks like another winner… Just wondering, as I have a son just a couple months younger than Adriana: every can of coconut milk I’ve found has guar gum in it… Even the organic ones from Whole Foods :( Is this true for the coconut milk in Canada, too? Did you use it for recipes for baby when she was less than a year? I’m sure it won’t actually hurt him… I’ve just been trying to avoid those types of stabilizers and additives but it seems impossible in this case (of course, except for making my own coconut milk…)
p.s. I have my fingers crossed you will be sharing her one-year birthday cake recipe, if you chose to celebrate that way…
:)
I made this the other night and it’s the first curry I’ve made that has restaurant-quality consistency. Really good. I threw some peas in as well. I’ll definitely be making this again!
I made this on Saturday. It was perfect! I will definitely add this to my rotation. :)
I just made this for lunch: it was easy, hearty and comforting: just what I needed!
Hey, I tried this recipe last night. At first I was a bit disappointed– I found the flavour a bit flat and the light coconut milk too rich– so I added half a squeezed lemon and bang! It was a 5/5. I gave it 4 starts because the recipe just notes lime as an optional garnish but I found it critical to stir in the acid at the end to satisfy my tastes. Thanks for yet another delicious and crowd-pleasing vegan recipe :)
Thanks for the great recipe. I always enjoy a good curry and this one was so simple to make after work:)