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Coconut Dal

Coconut Dal

with Spinach and Warm Naan Bread

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This coconut lentil dal is delicious! Fluffy naan bread is the perfect tool to scoop up this coconut-ty goodness.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Red Lentils

7 g


6 g


30 g


2 tbsp

Dal Spice Blend


113 g

Onion, chopped

1 unit

Vegetable Broth Concentrate

1 can

Coconut Milk

2 unit


(ContainsEgg, Milk, Gluten)

113 g

Baby Spinach

1 tbsp

Shredded Coconut


Not included in your delivery

1 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Calories690 kcal
Fat35 g
Saturated Fat18 g
Carbohydrate127 g
Sugar12 g
Dietary Fiber5 g
Protein27 g
Cholesterol20 mg
Sodium2800 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Peel ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily! Finely chop cilantro. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Peel, then mince or grate garlic. Using a strainer, rinse lentils.


Heat a medium pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until golden-brown, 3-4 min. Add garlic, ginger and Dal Spice Blend. Cook, stirring often, until fragrant, 1-2 min. Season with salt and pepper.


Add broth concentrate, coconut milk, lentils and 1 1/2 cups water (dbl for 4 ppl) to the same pot. Bring to a gentle boil and cook, stirring often, until lentils soften, 12-14 min.


While dal cooks, heat a large non-stick pan over high heat. When hot, add naan to the dry pan. Toast, until warmed through, 1-2 min per side. (TIP: Warm them one at a time if your pan doesn't fit all of them at once.)


When lentils soften, add spinach. Stir together, until wilted, 1-2 min.


Divide Dal between bowls and sprinkle over cilantro and shredded coconut. Serve naan on the side.