Creamy Coconut Dal with Kidney Beans

Craving a hearty, comforting, and vegetarian dish that’s packed with flavor? This Coconut Dal with Kidney Beans is one of my all-time favorites! Rich, creamy, and full of spices, it’s perfect for a cozy dinner at home. Plus, you can make it in a slow cooker for ultimate ease. Serve with basmati rice for a satisfying meal!

Ingredients:

• 400g tin brown lentils, rinsed and drained
• 400g tin kidney beans, rinsed and drained
• 1 large onion, finely chopped (or 200g/7oz frozen diced onion)
• 2 tbsp garlic and ginger paste (or 1 tbsp garlic paste and 1 tbsp ginger paste)
• 2 tbsp medium curry powder
• Pinch of chilli or cayenne pepper (optional)
• 75g/2½oz butter
• 400g tin full-fat coconut milk
• 400g tin chopped tomatoes
• Salt and black pepper
• Fresh coriander, to garnish (optional)

‍ Method:

1. Sauté the Aromatics:
   In a frying pan, cook the onion, garlic, ginger paste, curry powder, and chilli or cayenne (if using) with half the butter over low-medium heat until the onions are soft.
2. Create the Creamy Base:
   Pour in the coconut milk and chopped tomatoes. Season with salt and plenty of black pepper. Bring the mixture to a boil, then reduce to a simmer.
3. Add the Beans & Lentils:
   Stir in the kidney beans, lentils, and remaining butter. Let it simmer for about 30 minutes.
4. Cool & Serve:
   Remove from heat, cover, and allow the dal to cool completely to let the flavors meld. When ready to serve, heat thoroughly and enjoy with a side of basmati rice. Garnish with fresh coriander if you like.

️ Why You’ll Love It:

• Rich & Creamy: The coconut milk and butter make this dish ultra-satisfying.
• Easy to Prepare: Perfect for slow-cooking, making your dinner practically effortless.
• Versatile: Delicious hot or cold, and great as leftovers.