Dinner recipe

Creamy Aubergine Red Lentil Coconut Dal with Lime and Coriander

Name: Creamy Aubergine Red Lentil Coconut Dal with Lime and Coriander
Prep time: 10 min
Cook time: 32 min
Total time: 42 min
Yield: 4 servings
Ingredients: 300g red lentils; 2 aubergine; 1 tin coconut milk; 1 tin chopped tomatoes; 180g baby spinach; 1 onion; 3 cloves garlic; 20g fresh ginger; 1 lime; 1 bunch fresh coriander; 2 tsp mild curry powder; 1 tsp ground turmeric; 2 tbsp olive oil

Creamy red lentil dal with roasted aubergine, coconut milk, spinach, lime, and coriander for a low-fuss vegan dinner.

Plan with this recipe Start cooking Ingredients

45 min510 kcal4 base servingsOne PanVeganGluten FreeBatch Friendly

Allergy and dietary checks

Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.

Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: red lentils, aubergine, coconut milk, baby spinach

Dietary fit: Vegetarian, Vegan, Dairy-free, Gluten-free, Lower Sugar

Serving tip: Serve as bowls on its own, or add microwave rice for hungrier households.

Aubergine Red Lentil Coconut Dal plated and ready to serve.

Image: Shop Sorted generated asset

Nutrition

Estimated nutrition per serving

510 kcalEstimated 3 of 5 a day

Typical values	per serving
Energy	510 kcal
Protein	23g
Carbohydrate	57.4g
of which sugars	10.3g
Fat	18.1g
of which saturates	5.1g
Fibre	10g
Salt	1g

Ingredients

What you need

300g red lentils
2 aubergine
1 tin coconut milk
1 tin chopped tomatoes
180g baby spinach
1 onion
3 cloves garlic
20g fresh ginger
1 lime
1 bunch fresh coriander
2 tsp mild curry powder
1 tsp ground turmeric
2 tbsp olive oil

You'll also need

baking tray, wide saucepan, sieve, grater, knife

Method

Step by step

Up to 8 clear steps

Step 1
Prep the vegetables
Heat the oven to 220C/200C fan/gas 7. Cut the aubergine into 2cm chunks, finely chop the onion, grate the garlic and ginger, rinse the lentils until the water runs mostly clear, and cut the lime into wedges.
10 min
Step 2
Roast the aubergine
Toss the aubergine with 1 tablespoon olive oil, a pinch of salt, and half the curry powder on a baking tray. Roast for 18-20 minutes, turning once, until soft with browned edges.
20 min
Step 3
Soften the aromatics
Meanwhile, heat the remaining olive oil in a wide saucepan over a medium heat. Cook the onion for 5 minutes until softened, then stir in the garlic, ginger, turmeric, and remaining curry powder for 1 minute until fragrant.
6 min
Step 4
Simmer the lentils
Stir in the lentils, chopped tomatoes, coconut milk, and 500ml water. Bring to a gentle boil, then simmer for 18-20 minutes, stirring often, until the lentils have broken down into a creamy dal. Add a small pinch of sugar only if the tomatoes taste sharp.
20 min
Step 5
Fold in greens
Stir in the spinach, roasted aubergine, juice from half the lime, and most of the coriander. Cook for 2 minutes until the spinach has just wilted, adding a splash of water if the dal is too thick.
4 min
Step 6
Serve with lime
Spoon the dal into bowls, scatter over the remaining coriander, and serve with lime wedges for squeezing over.
2 min

Creamy Aubergine Red Lentil Coconut Dal with Lime and Coriander

What you need

You'll also need

Step by step

Prep the vegetables

Roast the aubergine

Soften the aromatics

Simmer the lentils

Fold in greens

Serve with lime

Related recipes for the week

Tomato Coconut Red Lentil Dal with Spinach Rice

Coconut Chickpea Courgette Rice Bowls with Lime

Coconut Red Lentil Spinach Rice Bowls with Lime