Dairy-Free Daal Curry

Experience the comforting warmth of this Dairy-Free Daal Curry, a delightful plant-based twist on a classic Indian-inspired dish. Packed with protein-rich red lentils, fragrant spices, and the richness of coconut milk, this curry is as creamy as it is satisfying—without a drop of dairy. Sautéed onions, garlic, and fresh ginger form the aromatic base, while turmeric, cumin, and coriander infuse each bite with layers of vibrant flavor. A touch of lime juice and a sprinkle of fresh cilantro brighten the dish, making it perfect for pairing with fluffy rice or warm flatbread. Ready in just 50 minutes, this easy, wholesome meal is a go-to weeknight dinner that's vegan, gluten-free, and bursting with bold, nourishing flavors.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Red lentils
• 3 cups Water
• 2 tablespoons Coconut oil
• 1 medium Onion, finely chopped
• 3 Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 teaspoon Turmeric powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 14-ounce can Canned diced tomatoes
• 1 cup Coconut milk
• 1 teaspoon Salt
• 1 handful Fresh cilantro, chopped
• 1 tablespoon Lime juice

Directions

Step 1

Rinse the red lentils under cold water until the water runs clear. Set aside.

Step 2

In a large pot, bring the water to a boil. Add the rinsed lentils and reduce the heat to a simmer. Cook covered for 15 minutes, or until the lentils are soft and tender.

Step 3

While the lentils are cooking, heat the coconut oil in a large frying pan over medium heat. Add the onions and sauté for about 5 minutes until they are soft and translucent.

Step 4

Add the minced garlic and grated ginger to the onions, and cook for another 2 minutes, stirring frequently.

Step 5

Stir in the turmeric, ground cumin, and ground coriander. Cook for 1 minute until the spices are fragrant.

Step 6

Add the canned diced tomatoes to the pan, and stir well to combine. Let it gently simmer for 5 minutes, allowing the flavors to meld together.

Step 7

Once the lentils are cooked, pour the onion-tomato mixture into the pot with the lentils. Stir in the coconut milk and salt. Simmer on low heat for an additional 10 minutes.

Step 8

Taste and adjust the seasoning if necessary. Stir in the fresh lime juice and half of the chopped cilantro.

Step 9

Serve the daal curry hot, garnished with the remaining cilantro, alongside rice or flatbread.

Nutrition Facts

Serving size	(1775.1g)

Amount per serving	% Daily Value*
Calories	828.6

Total Fat 42.6g	0%
Saturated Fat 26.5g	0%
Polyunsaturated Fat 3.9g
Cholesterol 7.9mg	0%
Sodium 2959.4mg	0%
Total Carbohydrate 94.6g	0%
Dietary Fiber 27.4g	0%
Total Sugars 37.6g
Protein 23.9g	0%

Vitamin D 0IU	0%
Calcium 308.0mg	0%
Iron 13.0mg	0%
Potassium 2127.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.7%

Protein: 11.1%

Carbs: 44.1%