Description

This quick and easy chickpea coconut dhal is a flavorful, creamy, and nutritious dish combining chickpeas, lentils, and coconut milk with aromatic spices. It’s perfect for a comforting weeknight dinner, served with wholemeal pittas and a handful of fresh spinach to add a vibrant touch.

Ingredients

Scale

Base Ingredients

Oil, for cooking
3 garlic cloves, finely chopped
Small piece of ginger, peeled and finely chopped
5 spring onions, finely chopped
10 cherry tomatoes (5 chopped, 5 whole)
½ bunch of coriander, leaves picked and stalks finely chopped

Canned Goods & Legumes

400g can coconut milk
400g can of chickpeas, drained and rinsed
400g can cooked lentils, drained and rinsed

Spices & Seasonings

2 tbsp curry powder
1 tsp ground turmeric
2 tsp ground cumin
1 tsp salt (plus extra to taste)
½ tsp black pepper
1 lime, juiced

Greens & To Serve

Handful of spinach
Wholemeal pittas, to serve

Instructions

Heat and sauté aromatics: Heat a drizzle of oil in a large non-stick pot or pan over high heat. Add the finely chopped garlic and ginger, then reduce the heat to medium and cook for 3-5 minutes, stirring occasionally until fragrant and softened.
Add vegetables and coriander: Tip in the chopped spring onions, all the cherry tomatoes (both chopped and whole), and both the coriander leaves and stalks along with 1 teaspoon of salt. Cook for an additional 3 minutes, allowing the flavors to meld and the tomatoes to soften.
Add coconut milk, legumes, and spices: Pour in the coconut milk, drained chickpeas, and cooked lentils, stirring well to combine. Add the curry powder, ground turmeric, ground cumin, ½ teaspoon black pepper, and the fresh lime juice. Stir everything thoroughly to mix the spices evenly.
Simmer the dhal: Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook gently for 5 minutes to allow the flavors to fully develop and the sauce to thicken slightly.
Add spinach and finish: Stir in the handful of spinach and cook just until wilted, a few minutes. Taste and adjust seasoning with salt or pepper if needed.
Serve: Serve the warm chickpea coconut dhal immediately alongside wholemeal pittas for dipping and scooping.

Notes

Use canned chickpeas and lentils to keep this recipe quick and easy with minimal prep.
For extra heat, add a pinch of chili powder or fresh chopped chili when sautéing the garlic and ginger.
This dhal freezes well—cool completely before freezing in an airtight container for up to 2 months.
Substitute spinach with kale or other leafy greens if preferred.
Adjust lime juice amount to taste to balance the richness of the coconut milk.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian-inspired

Keywords: chickpea dhal, coconut lentils, quick vegetarian curry, easy dhal recipe, coconut chickpea curry, healthy vegetarian dinner