Exclusive Recipe from Justine Drake in our MOM & WOW Diaries 2026: Simple Coconut Dhal

This Simple Coconut Dhal is deeply satisfying, moreish, and completely vegan. Serve it on rice, with naan bread, or rotis – it’s perfect for a quick family dinner or a comforting plant-based meal.

Straight from our MOM & WOW Diaries 2026, it’s packed with warming spices, creamy coconut, and tender lentils.

Ingredients (Serves 6)

• Coconut oil, canola oil, or ghee for frying

• 1 large onion, finely chopped

• 3 cloves garlic, crushed

• 1 knob fresh ginger, grated (~1 Tbsp)

• 1 deseeded chopped red chilli (adjust to taste)

• 2 tsp (10 ml) ground turmeric

• 1 tsp (5 ml) ground cumin

• 1 tsp (5 ml) ground coriander

• 1 tsp (5 ml) garam masala, optional

• About 8 fresh curry leaves, optional

• 1 cup (250 ml) red lentils, well rinsed and drained

• 1 can (400 g) chopped tomatoes

• 1 can (400 g) coconut milk or cream

• 2 cups (500 ml) water or vegetable stock

• Salt to taste

To Serve

• Fresh coriander

• Chopped chilli

• Yogurt (optional, omit for vegan serving)

Method

1. Heat oil or ghee in a large pot over medium heat.

2. Add onion, garlic, ginger, and all spices. Fry until fragrant, stirring frequently.

3. Add lentils, chopped tomatoes, coconut milk, and water/stock. Stir to combine and bring to a boil.

4. Reduce heat and simmer for 20–25 minutes, or until lentils are soft and tender. Stir occasionally and add more water if needed to reach your desired consistency.

5. Season to taste. Serve with fresh coriander, chopped chilli, and a dollop of yoghurt if desired.

Just a Thought

• Adjust chilli according to your spice tolerance.

• Serve with steamed rice, naan, or rotis for a complete meal.

• Leftovers taste even better the next day once the flavours have melded.