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Kale dahl with toasted coconut

Kale dahl with toasted coconut


Toasted coconut adds texture to this easy vegan dahl that's ready in just over half an hour

  • Feeds 2 Feeds 2
  • Ready in 35 minutes

Each serving contains

  • Energy
    1858kj 445kcal
  • Fat
    High 34%
  • Saturates
    High 69%
  • Sugar
    Low 10%
  • Salt
    Low 6%

% of adult’s reference intake | Carbohydrates per serving : 40g


  • 1 tbsp Co-op vegetable oil
  • 1 onion, finely chopped
  • 1 tsp each ground cumin, coriander, turmeric and garam masala
  • 2 garlic cloves, crushed
  • 5cm ginger, grated
  • 1 red chilli, deseeded and finely chopped
  • ½ x 160g pack Co-op sliced curly kale
  • 100g Co-op dried red split lentils
  • 450ml vegetable stock, made with ½ stock cube
  • ½ x 400ml can Co-op light coconut milk
  • 2 tbsp Co-op desiccated coconut
  • Handful coriander, to serve


  1. Heat the oil in a large saucepan
  2. Fry the onion for 3-4 mins until just beginning to soften, then stir in the spices, garlic, ginger and chilli. Cook for 1-2 mins, until fragrant
  3. Stir in the kale, then the lentils
  4. Pour in the stock and coconut milk, cover, bring to the boil and simmer for 20 mins, until thickened and the lentils are tender
  5. For a thicker dahl, simmer uncovered for 5 mins more
  6. Meanwhile, toast the coconut in a nonstick pan until golden
  7. Serve the dahl in bowls, sprinkled with the toasted coconut and the coriander