Golden Coconut Dal with Apple, Ginger and Lime
Warm, creamy and richly spiced, this easy red lentil dal combines coconut milk, fresh ginger, turmeric and a clever touch of grated apple. Spinach, bell pepper and a bright squeeze of lime make it a colorful, satisfying one-pot meal.
Ingredients
- 2 tablespoons coconut oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional
- 1 medium sweet onion finely chopped (about 1 cup)
- 1 orange or yellow bell pepper finely chopped (about 1 cup)
- 2 garlic cloves finely chopped
- 1½ tablespoons fresh ginger peeled and grated or minced (or 1½ teaspoons ground ginger)
- 2 teaspoons fresh turmeric peeled and grated or minced (or ½ teaspoon ground turmeric)
- 1 large Granny Smith apple unpeeled, grated on the large holes of a box grater
- 1½ cups red lentils rinsed
- 1 13.5-ounce can coconut milk
- 3 cups vegetable broth or water
- 2 cups fresh spinach roughly chopped
- Zest and juice of 1 lime
- Kosher salt to taste
- Freshly ground black pepper to taste
- 4 cups cooked white or brown rice
- For serving: plain yogurt cilantro leaves, lime wedges
Instructions
- Diva Tip: Have all your ingredients prepped and ready before you begin. This recipe moves quickly once it starts.
- Heat coconut oil in a large pot over medium-low heat. Add curry powder, cumin, black pepper, and cayenne (if using). Cook, stirring constantly, for about 2 minutes, until fragrant.
- Add the onion and cook for 5–7 minutes, stirring occasionally, until softened and just beginning to caramelize. Stir in the bell pepper, garlic, ginger, and turmeric, and cook for another 2–3 minutes, until fragrant and slightly softened.
- Add the grated apple and lentils, stirring to coat everything in the spices. Pour in the coconut milk and vegetable broth. Increase heat and bring to a gentle boil.
- Reduce heat to low, cover, and simmer, stirring occasionally, for 20–25 minutes, until the lentils are very tender and the dal is thick and creamy.
- Stir in the spinach, lime zest, and lime juice. Cook for another 1–2 minutes, until the spinach is wilted. Season with salt and additional black pepper to taste.
- Serve warm with rice and top with yogurt, cilantro, and a squeeze of fresh lime.
- This kind of meal proves a larger point: good cooking isn’t about more ingredients or more money. It’s about using simple things and letting them shine. Enjoy!
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