Gluten and Dairy Free Spiced Coconut Daal

serves / makes 2
20 prep time
20 mins cooking time


I’m curry mad – totally love Indian food. I’m a little embarrassed to say this but the local Indian restaurant/takeaway run by a lovely family sent me a Christmas card – an indication of how often I order curry! I realised I didn’t have a recipe for daal on the website – lentils are naturally gluten free but just check there isn’t a may contain gluten on the packet. I know this sound like a ridiculous warning but I have seen a packet of lentils with that allergy advice!

I’ve used coconut milk to make this daal lovely and cream but still dairy free. I served this with some brown rice and a gluten free naan bread – perfect for a hearty dinner.




  • drizzle of olive oil
  • 1 onion, diced
  • 1 teaspoon ground ginger
  • 1 small red chilli, deseeded and finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 200ml coconut milk
  • 250g red lentils
  • 2 handfuls fresh spinach
  • 2 teaspoons coriander leaf
  • 550ml water
  • salt and pepper, for seasoning


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  1. Heat the olive oil in a large shallow pan over a medium heat
  2. Add in the onion, garlic, ginger and chilli
  3. Saute for 10 minutes
  4. Add in the cumin, turmeric and garam masala
  5. Stir in the lentils
  6. Pour in the coconut milk and water
  7. Bring to the boil and simmer for 15 minutes
  8. Turn up the heat and reduce the sauce until thick and creamy
  9. Stir in the spinach and coriander leaf
  10. Season to taste with salt and pepper

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