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.
This was seriously delicious!! I highly the recommend madras curry powder. I also topped with raisins, skipped the spinach because we didn’t have any and I used chicken stock because we avoid tomatoes due to histamines.
I made this tonight and really enjoyed it but I think my curry powder wasn’t the best. I will try the simply organic one and see how that is. I like anything with coconut milk in it. So decadent
I loved this – super tasty! This was my first time cooking any curry dish (when I’m in the mood for a dish like this, I always end up eating out). I was surprised how straight forward this was. I love cooking things when its all in one pot, as well. I was at first intimidated by the long list of ingredients, but then I realized half the ingredients were spices heh.
I’m so glad the recipe was a success, Caroline! :)
Angela,
Thank you so much for this wonderful recipe! I just made this tonight and the flavors were unbelievable! I have also tried your smashed potatoes with avocado garlic aoli and loved those too! May I ask something though? This dish had a slightly grainy texture when it was finished. I am unsure if it was from the spices or something else. I prepared it exactly as the recipe stated and measured precisely. Any advice on how to fix that would be lovely! Again, wonderful blog and site! I look forward to trying many more of your recipes!
Mandy
Hi Mandy, I’m so happy to hear you enjoyed the smashed potatoes! That’s one of my fave recipes for sure. With respect to the dal, it sounds like you did everything right with the recipe! I think the texture you’re experiencing may just be the natural texture of the lentils. Red lentils tend to break down a lot when they cook. If you’re a fan of the dal’s flavouring but not so much its texture, you could try black or French green lentils, which hold up a bit better. I hope this helps, and thank you so much for the kind words!
OMG life changing!! Made a few changes: used baby kale, used 1/2 cup onion and 1 yellow bell pepper. Overall AMAZING!! Thanks for your inspiration!! I love love love oh she glows for the wealth of healthy, wholesome recipes:). This website has helped me so much with recovering from anorexia in the last few months. Blessed, thanks!!!
Hi Angela,
This recipe looks very delicious. I will try this soon.
Thank for share !
I hope you enjoy it when you give it a try, Rebecca :)
I was trying this recipe and its great!
This look so good! I will try it today. Thank u for this recipe.
Absolutely delicious! My teenage son even loved it!
This recipe is amaze-balls! So delicious and flavorful! Thank you for yet another keeper!
Look so tasty and healthy. Have to try it.
This is SO good.
Thanks for sharing. I did normal rice though, but the Dal was fantastico <3
So far all recipes from Oh She Glows are wonderful. I always turn to the cookbook or her recipes online first as I know they are tested, reliable and good. I have no doubt this one will be the same.
Hope you enjoy it, Anastasia!
This was SO good! Love the flavor! Easy, quick and filling meal!
It’s so great to hear you enjoyed it, Becca!! We really love it around here, too.
I had naan instead of making the rice but the dal was freaking amazing. Will definitely be making this again. Thanks so much for the recipe :)
This was one of the most delicious curries EVER. I brought it into work the next day and my coworkers all commented on how amazing it looked and smelled, and were so amazed that I made it myself. I can’t tell you how many times I’ve tried, and failed, at curries. My husband and son ate up their plates for dinner and we all ate it for lunch the next day. Thank you so much!!
I’m glad this recipe was such a success, Laura!! :)
This is the best dahl I have ever had in my entire life! I went back for seconds many times. Everyone commented how good it smells. 10/10 would recommend
Thanks so much for the awesome comment, Bella! I’m so, so happy to hear you enjoyed it.
I loved this so much, as did the friends I shared it with for a birthday dinner. I had to make sure I had enough leftovers for myself, because everyone wanted some! So delicious.
I’m glad it was a hit, Rianna! Enjoy those leftovers ;)
I made this last night and it was a huge hit with the family. Everyone was going back for seconds and thirds. Thanks for this great recipe!
That’s wonderful, Jen!! So glad everyone enjoyed it.
My partner and I had this for dinner last night, and it was absolutely DELICIOUS! I am so lucky to have stumbled across this website, adore the wholesome ingredients and the amazing results. These recipes have been making transitioning into vegan eating so much easier. Thank you so much! <3
Oh, I’m so happy to hear that, Monique! It’s always lovely to hear my recipes have helped make someone’s transition to plant-based eating easier (and as tasty as possible!).