Creamy Turmeric & Coconut Dahl

Creamy coconut milk, tender red lentils and warming spices make this turmeric and coconut dahl a comforting dinner. Just Fresh Turmeric Juice adds golden colour and earthy flavour, while a splash of lime brings a bright finish. Serve with steamed rice or warm naan for soaking up every spoonful.

Ingredients

  • 1 tbsp olive oil or coconut oil

  • 1 brown onion, finely diced

  • 3 garlic cloves, crushed

  • 1 tbsp fresh ginger, grated

  • 3 tbsp Just Fresh Turmeric Juice

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • ½ tsp chilli flakes, optional

  • 200g red lentils, rinsed

  • 400g tin chopped tomatoes

  • 400ml coconut milk

  • 300ml vegetable stock

  • 1 tbsp Just Fresh Lime Juice

  • Salt and black pepper, to taste

  • Fresh coriander, to serve

  • Steamed rice or warm naan, to serve

Method

  1. Heat the oil in a large saucepan over medium heat. Add the onion and cook for 5–6 minutes until softened.

  2. Add the garlic, ginger, cumin, ground coriander and optional chilli flakes. Cook for another minute until fragrant.

  3. Stir through the Just Fresh Turmeric Juice, then add the lentils, chopped tomatoes, coconut milk and vegetable stock. Stir well and bring to a gentle simmer.

  4. Cook uncovered for 20–25 minutes, stirring occasionally, until the lentils are tender and the dahl is thick and creamy. Add a splash of water if it becomes too thick.

  5. Stir through the Just Fresh Lime Juice and season with salt and black pepper.

  6. Spoon into bowls, scatter with fresh coriander and serve with steamed rice or warm naan.

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