Quick Tomato, Coconut & Coriander Dal Recipe

Published on September 8th, 2025

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Intermediate

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Sometimes, the best dinners come from the humblest of ingredients. This quick tomato coconut coriander dal recipe is proof that you don’t need a long ingredient list or hours in the kitchen to create something deeply comforting. Ready in under half an hour, this 30-minute coconut tomato dal recipe is creamy, fragrant, and plant-based — the perfect balance of tangy tomatoes, rich coconut, and fresh coriander. Whether you’re new to cooking dal or it’s already a staple in your kitchen, this dish is bound to become a weeknight favorite.

Why This Dal Stands Out

What makes this recipe special is its simplicity paired with vibrant flavors. The cherry tomatoes bring natural sweetness, the coconut yogurt adds creaminess without heaviness, and the coriander lifts everything with its fresh, herbal notes. A touch of Sri Lankan curry paste gives it just the right amount of warmth and depth, making it reminiscent of a Sri Lankan coconut tomato dal. This dish is versatile too — equally satisfying served on its own, with rice, or alongside warm naan bread.

If you’re searching for a satisfying vegan dinner, this tomato coconut coriander vegan dal checks every box: quick, wholesome, and budget-friendly.

Ingredients (Serves 4)

1 tbsp vegetable oil
1 onion, finely chopped
25g coriander, stalks and leaves finely chopped
2 tbsp Sri Lankan curry paste
300g cherry tomatoes, halved
400g can lentils (with liquid)
150g coconut yogurt alternative (e.g., The Coconut Collab)
2 carrots, peeled
1 unwaxed lime (juice of ½, plus wedges)

Instructions:

Heat the oil in a large, deep frying pan over medium-low heat. Add the onion and cook gently for 8–10 minutes until softened and golden. Stir in the coriander stalks and curry paste, cooking for another 2 minutes until fragrant.
Stir in the cherry tomatoes and let them simmer for 2 minutes, softening into the curry base.
Pour in the lentils with their liquid, along with half a can of water. Stir well, season with salt, and simmer for 10–12 minutes until the dal is rich and saucy. Mash lightly with a potato masher for a creamier texture.
Shred the carrots into ribbons with a julienne peeler (or grate coarsely). Toss with lime juice and the remaining coriander leaves.
Spoon the dal into bowls, top with a dollop of yogurt, and add the carrot salad either on top or to the side. Serve with lime wedges for squeezing and a spoonful of mango chutney if you’d like.

Serving Suggestions

This dal is hearty enough on its own, but a side of fluffy basmati rice or naan bread makes it even more comforting. For a lighter touch, pair it with a crisp cucumber salad or keep it traditional with pickles and chutneys. It also works beautifully as part of a larger Indian-inspired spread with curries, dals, and vegetable sides.

Tips & Variations

• Meal prep magic – Double the recipe and portion it out into containers. It keeps in the fridge for 3 days or can be frozen for up to 3 months. Perfect for lunchboxes or busy weeknights.
• Spice it up – Add fresh green chilies or extra curry paste if you like more heat.
• Creamier twist – Swap coconut yogurt with coconut cream for a richer, silkier texture.
• Lentil swap – Use red lentils or yellow split peas if you don’t have canned lentils — just adjust cooking times.

Conclusion

This quick coconut tomato dal is a shining example of how easy, nourishing, and flavour-packed vegan food can be. From its vibrant colors to its rich, tangy-creamy taste, it’s a dish that feels like comfort in a bowl. Whether you call it tomato coconut daal vegan or tomato coconut lentil dal, one thing’s for sure: it’s a keeper in your recipe rotation.