Chickpea and Coconut Dhal

Our wholesome and hearty dhal dish made with coconut milk, chickpeas and chana dhal lentils is packed with flavour and spices but so simple to make. Serve with our Pineapple, coconut and lime Chutney and popadoms to make even more special.

Difficulty Easy
Time 90 minutes
Serves 4
Diet Vegan
  • 100ml rapeseed oil

  • 3 onions (thinly sliced)

  • 6 cloves of garlic (pureed)

  • 50g ginger (peeled and chopped)

  • 1 tsp ground turmeric

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • 1 tsp paprika

  • 1 cinnamon stick

  • 1 red chilli

  • 4 cardamom pods

  • 30g tomato paste

  • 100ml apple juice

  • 2 x 400g cans chickpeas, drained

  • 100g chana dhal lentils

  • 400ml can coconut milk

  • 50g coriander

  • 1 lime

  • Salt and pepper

  • 500ml water

  • 1 jar Baxters Chef Selections Pineapple, Coconut and Zesty Lime Chutney

  • Poppadums

Heat oil and fry the onion over a medium heat to soften but not colour.

Add the garlic and ginger and cook for another couple of minutes.

Add the spices and fry for 2-3 minutes to release flavours. Add the tomato paste and cook for a further minute.

Deglaze the pan with the apple juice and reduce by 2/3.

Add the chickpeas, lentils, coconut and water. Bring to the boil then turn down the heat to simmer until the lentils and chickpeas are soft. This will take about 45 minutes. During this time if the curry is getting dry just add a little more water.

To finish add the juice of the lime and the chopped coriander and season.

Serve with poppadums and the chutney on the side.

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