Spicy Vegan Lentil Curry Dhal

Perfect winter warmer recipe!

Course Main Course
Cuisine Indian
Keyword Curry, Dhal
Prep Time 10 minutes
Cook Time 45 minutes
Resting time 10 minutes
Total Time 55 minutes
Servings 8
Author Talitha Case


  • 1 brown onion diced
  • 3 cloves garlic sliced finely
  • 2 TBSP fresh ginger grated
  • 6 Cups water
  • 2 cups green lentils dried
  • 2 tsp cumin ground
  • 2 tsp coriander ground
  • 2 tsp turmeric ground
  • ½ tsp cardamom ground
  • ½ tsp cinnamon ground
  • ½ tsp cayenne pepper ground
  • ½ - 1 tsp Curry powder
  • 4 TBSP tomato paste
  • 1 birds eye chili including seeds, sliced finely
  • Salt & pepper to taste
  • A handful of baby Spinach leaves


  1. Add all the dhal ingredients (except baby spinach leaves) into a large non-stick saucepan Set to low- medium heat and cook until tender (approx. 50 – 60 mins), the mixture can be very lightly simmering but not boiling. Check the dhal after 30 minutes and again at 45 minutes – if the dhal is losing too much liquid and looking dry, add more water ¼ cup at a time.
  2. Once the lentils are cooked through and are nice and tender, turn off the heat and Stir through the baby spinach leaves, add the lid back on the saucepan and allow the Dhal to rest for 10 minutes. To take make the dhal creamy and extra lush, you can Stir through a few big dollops of coconut yoghurt directly into the pot – try ½ cup OR add as a topping to individual bowls.

Recipe Notes

Serving Ideas: