Creamy Coconut Turmeric Daal

Creamy Coconut Turmeric Daal {vegan, gluten free} | pumpkin & peanut butter

 

Hi friends!! I’m back!

Back home for good this time. Well, actually that’s not true. My older sister is getting MARRIED this upcoming weekend so I’ll be doing a little traveling for that, but besides that, I’m home and ready to get fancy in the kitchen for lots and lots of weeks on end.

As much as I absolutely LOVE to travel, it always amazes me how good it feels to come back home. Home to your own bed, your own kitchen, your own shower, your own puppy(!!!). That partial-homebody inside me can finally take a big breath and relax.

And boy, you guys, did I miss my kitchen! Eating out is super fun and all, but there comes a point on a trip when you’re just ready for a home-cooked meal. So that’s what were making today— a comforting, healthful homemade daal, that coincidentally makes the best leftovers for your lunches this week!

 

Creamy Coconut Turmeric Daal {vegan, gluten free} | pumpkin & peanut butter

 

Have you ever had daal before? For those daal newbies out there, basically it’s this delicious Indian lentil dish that is usually served with basmati rice or naan (or both!)

I’ve had a few different forms of daal in my day— made with a variety of kinds of lentils, but we’re using green lentils today for a nice, hearty texture. Daal can be made with many different spices and flavors, but I used a few of my favorite warming spices to create a rich, flavorful base: specifically turmeric, cumin, garam masala, and chili powder. Ohh and lots of fresh ginger and garlic!

 

Creamy Coconut Turmeric Daal {vegan, gluten free} | pumpkin & peanut butter

Creamy Coconut Turmeric Daal {vegan, gluten free} | pumpkin & peanut butter

 

I just love the way this creamy daal mixes with the brown basmati rice and sautéed spinach. It’s nutty and savory and creamy and warming with every bite.

Not to mention how healthy it is! Turmeric itself is a natural anti-inflammatory and has a laundry list of benefits (including lowering risk of heart and brain diseases!). Add in your protein-packed lentils and vitamin-rich spinach and you’ve got yourself a winning dish!

Now, this dish is not the quickest dish known to man, but it sure does make A LOT of food. Therefore, it makes the perfect Sunday afternoon / evening dish— aka lots of leftovers for lunches and dinners thought the busy work-week. Definitely worth that extra time commitment in my book.

Hope you guys enjoy!

 

Creamy Coconut Turmeric Daal {vegan, gluten free} | pumpkin & peanut butter

Creamy Coconut Turmeric Daal {vegan, gluten free} | pumpkin & peanut butter

Creamy Coconut Turmeric Daal

Serves 5-6
Cook time 35 minutes
Dietary Gluten Free, Vegan
Meal type Main Dish

Ingredients

  • 1 cup green lentils, dry
  • 2 cups water
  • 2 tablespoons coconut oil
  • 1 Medium yellow onion, diced
  • 4 garlic cloves, minced
  • 2 inch piece of ginger, minced
  • 1/2 cup tomatoes, diced
  • 1 tablespoon brown mustard seeds
  • 1 1/2-2 cup vegetable broth
  • 1 tablespoon tomato paste
  • 1/2 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 cup full fat coconut milk
  • garnish: cilantro leaves
  • salt and pepper, to taste

Directions

Step 1
Prepare your green lentils by boiling 2 cups of water with 1 cup of dry green lentils. Turn down to a simmer and cover for 30-35 minutes, or until almost tender. Strain and set aside.
Step 2
While your lentils are cooking, drizzle 2 tbsp of coconut oil in a large skillet over medium heat. Sauté 1 diced medium yellow onion in the coconut oil for 3-4 minutes. Add in minced garlic and ginger and continue to cook for another minute.
Step 3
Pour diced tomatoes into the pan with the onion, garlic, and ginger. Cook for 1-2 minutes, then add in 1 tbsp of brown mustard seeds. Stir and let the seeds cook for another minute.
Step 4
Once the seeds are fragrant, pour in 1 1/2 cups of vegetable broth. Stir in tomato paste and spices: turmeric, garam masala, cumin, and chili powder. Add in cooked lentils. Add in any salt and pepper, if desired. Let simmer for 10 minutes.
Step 5
Pour in 1 cup of coconut milk and stir. Let simmer for another 5 minutes.
Step 6
Serve daal with brown basmati rice and a few sprinkles of cilantro leaves. Enjoy!

Creamy Coconut Turmeric Daal {vegan, gluten free} | pumpkin & peanut butter

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pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

10 Comments

  1. Welcome home, Liz!! This daal looks soooo incredible. Definitely pinning to make soon – we’re entering cozy warm food season, YES!

    • Thanks Lucia!! It’s definitely that perfect cozy, warm meal for those chilly Boston days coming your way!

    • Thanks SO much Maya! You are so right— it was exactly what I was craving as we were settling in!

  2. I always feel the same way coming home after traveling! It feels amazing to get back to homemade, cozy food. This looks like the perfect thing to whip up immediately- I LOVE daal and your spicy turmeric take on it sounds delicious! <3

    • It’s so true— cozy homemade food is always what I crave too! Thanks so much Ruby 🙂

  3. I love to travel but I pretty much always feel that way at the end of a trip! Ready to get back to my bed and kitchen! And this daal looks perfect – making me very ready for dinner! lol

    • The coconut milk adds SO much flavor! You’ll have to let me know that you think 🙂

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