Lime & coconut dhal

Lime & coconut dhal

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(4 ratings)

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 8

A vegetarian dip with a fresh zesty flavour, your party guests will hover around this one

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
104
protein
3g
carbs
7g
fat
8g
saturates
6g
fibre
2g
sugar
2g
salt
0.39g

Ingredients

  • 1-2 tbsp mild curry paste
  • 160ml tin coconut cream
  • zest of 1 lime, plus a squeeze of juice
  • 1 heaped tsp brown sugar
  • 400g tin lentils, drained
  • handful chopped coriander, plus extra to serve
  • 2 warmed naan bread, cut into fingers

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Method

Heat the curry paste in a pan for 1 min. Pour in the coconut cream and stir to combine. Add the lime zest, brown sugar and lentils. Bring to a simmer and cook for 10 mins, adding a squeeze of lime juice and seasoning. Stir through a handful chopped coriander and serve with warmed naan breads. Sprinkle extra coriander on the dhal if you like. Great warm or at room temperature.

Recipe from Good Food magazine, January 2011

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Comments

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thecherub's picture
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Perhaps I did something wrong but I did not rate this at all. I found the lime and the cream a strange mixture although I love Thai food with coconut milk and lime often found in that so not sure why it was different here. will try another dhal recipe.

sharmong's picture

Have made this previously to the recipe and it's so easy and mega tasty. Last night made with chickpeas instead (blunder in the supermarket) and blended it down with a bit of creme fresh - made an amazing hoummous!

suzemack's picture
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Made this for the Royal Wedding bash at my Mum's. It was really delicious, and so easy. Used light coconut milk so kept the calories down, and served with warm naan. Next door Veggie asked for the recipe. This is one I'll be making again and again.

gretas's picture
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so easy and so good

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