Go-To Vegan Dal with Spinach (Lentil Curry)

This vegan lentil dal is hearty, delicious, and nutritious. One of the go-to recipes on rotation in my own home, I've spent years making a big batch of it once or twice a month to then reheat with rice for lunches or dinners throughout the week.

Recipe originally written in 2019 and updated with minor tweaks in 2023.

Here in the UK, we often rely on restaurants and takeaways to provide us with our curry fix. This recipe gives you a way to make a much cheaper and healthier version right in your very own kitchen.

If you love curry, but are never quite sure about making it yourself, give this a go (and also check out this delicious lime and sweet potato dal). If you're feeling adventurous in the kitchen, try pairing it with some homemade pilau rice.

Is homemade curry healthy?

While curry from restaurants or takeaways is undoubtedly delicious, it's often very high in fat since it's cooked in copious amounts of oil or ghee (clarified butter).

I love a takeaway as much as the next vegan food blogger, but it's nice to have some control sometimes. It's also a lot cheaper to make your own – see these recipes for chana masala, tofu jalfrezi, and aloo palak.

Note: the coconut milk in this recipe is fairly high in saturated fat, but you could easily replace it with a light version or extra water/stock if you're trying to cut down.

Are red lentils healthy?

Lentils are nutritional powerhouses packed full of protein, carbohydrates, and fibre. Cheap and widely available, they make up an important part of the cuisine for many people on the planet.

They're great in dishes such as this one, as well as recipes ranging from vegan mushroom pâté and lentil soup to vegan stovies and vegan Scotch broth.

If you're interested in learning more about lentils and other legumes, check out my Beginner’s Guide to Pulses.

How to make lentil dal vegan

To create a plant-based version of dal, you simply need to use oil instead of ghee (clarified butter) and avoid sides such as dairy yoghurt.

If you want your takeaway or restaurant meal to be dairy-free then you'll need to check that dishes can be cooked in some form of vegetable oil. I can only speak for the UK (and Sheffield in particular), but I've found that most establishments are more than happy to cater for this.

Which spices to use?

In addition to the aromatics of onion, garlic, ginger, and chilli, this recipe uses ground cumin, turmeric, fenugreek, and garam masala (a spice blend often used to finish off curry dishes).

I also include smoked paprika for its delicious flavour and cardamom pods for their intense aroma, but these are both optional. If you like, you could replace them with a little more of the other spices.

Finally, I like to include fresh coriander towards the end of cooking and for serving. If you don't have this, you can replace it with a teaspoon of ground coriander (or simply leave it out).

I look at a spice collection as something to invest in, and I'd recommend buying in bulk from an Asian/international supermarket if possible. (See The Vegan Kitchen - My Top 10 Tips for more info).

What you'll need

In addition to the spices and aromatics mentioned above, you'll need:

• Red split lentils for the bulk of the dish
• Tinned tomatoes for volume and flavour
• Coconut milk to add creaminess
• Spinach (fresh or frozen – see recipe notes)

How to make vegan lentil dal with spinach

Heat the oil in a large pan and add the chopped onion. Sprinkle with salt and cook on a medium heat for 6-8 minutes or until soft.

Add in the chopped garlic, ginger, and chilli, and cook for a further few minutes.

After a few minutes, bash the cardamom pods gently with the side of a knife and add to the pan along with the cumin, turmeric, fenugreek, and smoked paprika.

Mix well and allow to cook for a minute or so, adding a little more oil if necessary.

Next, stir in the chopped tomatoes and cook for a few minutes. Swirl a little water around the empty tin and add this to the pan.

After a few minutes, add the lentils and the water/stock. Bring to a simmer, then turn down the heat and cook for 15 minutes, stirring regularly.

Add more water if the dal seems too thick, bearing in mind there's a little more liquid to come from the coconut milk.

After 15 minutes, stir in the coconut milk. Sometimes the solids separate from the liquid in the tin, so you may need to scrape it out with a knife. Cook for another 5-10 minutes on low heat.

Meanwhile, start adding handfuls of the spinach to the pan and stir it in to help it wilt down into the curry. After 5-10 minutes, the lentils should be soft and the spinach mixed through evenly, but continue cooking if the lentils need longer.

Stir in the garam masala and fresh coriander and cook for another couple of minutes.

Adjust the seasoning to taste and serve.

Serving suggestions

Enjoy this dal on its own as a lighter meal, or pair with sides such as:

• Rice: homemade pilau rice, boiled basmati, boiled wholegrain
• Bread: naan, puri, chapati
• Potato: wedges, baked potato, crispy roast potatoes
• Other: poppadoms, roasted cauliflower, roasted squash

To add a finishing touch your curry, try toppings such as fresh coriander, sliced spring onions, sliced chilli, lime wedges, cucumber raita, plant-based yoghurt, or cashew cream.

Variations and tips

• Quantity: You can easily make this dal stretch further with more lentils (+ more water) and an extra tin of tomatoes.
• Veg/mushrooms: Feel free to throw in other veg to this to mix it up. I like sliced mushrooms, kale, cauliflower, and mixed peppers.
• Make it healthier: If you're looking to minimise the fat in your diet, you can swap the coconut milk for a light version or extra water/stock.
• Cardamom: This is optional – you could simply omit or replace with a little extra cumin and/or garam masala.

Hey you – let me know what you think

If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

Keep in touch

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More vegan recipe ideas

If you liked this recipe, you may also enjoy:

• Sweet Potato Dal
• Red Pepper and Lentil Soup
• Easy Vegan Chana Masala
• Aubergine Curry
• Vegan Rajma Masala
• Creamy Jackfruit Curry
• Quinoa Stew with Sweet Potato, Broccoli & Lime
• Lemony Butter Bean Stew

You can also check out my full list of vegan curry recipes.