Easy Indian Veggie Coconut Dhal
with Garlic Dippers & Tamarind Chutney
- Gluten
- Wheat
- Milk
- Soy
- Milk
- Soy
- May contain traces of allergens
This creamy Indian dish gets a wholesome boost from lentils, which are a great source of protein and fibre. Best of all, they give extra texture, which makes the perfect base for crispy garlic dippers to do some serious dunking. We’ve replaced the red lentils in this recipe with lentils due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1
zucchini
1
brown onion
2 clove
garlic
1 packet
lentils
1 packet
Bengal curry paste
1 packet
coconut milk
1 packet
baby spinach leaves
4
flatbread
(Contains: Gluten, Wheat May be present: Milk, Soy.)
1 packet
Greek-style yoghurt
(Contains: Milk)
1 packet
Tamarind Chutney
(Contains: Soy)
1 packet
coriander
Not included in your delivery
olive oil
¾ cup
water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut zucchini into small chunks. • Finely chop brown onion and garlic. • Place zucchini on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 15-20 minutes.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring until softened, 4-5 minutes. Add Bengal curry paste and cook, stirring until fragrant, 1-2 minute. Add the water and coconut milk. Stir to combine. • Add lentils to the saucepan. Bring to the boil, then reduce heat to a simmer. Cover with a lid and cook, stirring occasionally, until the lentils have softened, 20-22 minutes. • Stir through roasted zucchini and baby spinach leaves until warmed, 1 minute (if the dhal is looking a little dry, add a splash of water!). Season to taste with salt and pepper.
• Meanwhile, in a small bowl, combine garlic and a good drizzle of olive oil. Season to taste. • When the dhal has 10 minutes remaining, slice flatbreads into 3cm strips. • Place flatbread strips in a single layer on a second lined oven tray and brush with the garlic oil. Bake until warmed through, 4-7 minutes.
• Divide Indian veggie coconut dhal between bowls. • Top with Greek-style yoghurt and tamarind chutney. • Tear over coriander and serve with garlic dippers. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty, flavourful dish, though some found it mild and suggested adding extra spices for more kick.
- Ease of prep: While many found it easy to make, several noted it took longer to cook than the recipe stated, especially for the lentils to soften.
- Suggestions: Some recommended adding cauliflower or potatoes for substance, and cooking zucchini with onions instead of roasting separately.
- Portions: Opinions varied widely; some found it generous and filling, while others felt it needed more to be substantial.
- Consistency: Several mentioned the dhal was too watery; reducing liquid or cooking longer helped achieve the right thickness.
