Lentil and kidney bean dal is a delicious vegan red kidney bean curry. It’s a perfect quick healthy meal to suit anyone looking for a really filling curry.
This lentil and kidney bean dal isn’t made with dried kidney beans like the traditional dal makhani.
I use canned beans so it’s much quicker to make meaning you can get it on the table in just over an hour!
I’ve also substituted the cream in the traditional version with a few tablespoons of grated coconut cream
That means this recipe still has that delicious authentic creamy consistency, but not the calories!
So, folks if you’re like me and you love a good curry, not only is this lentil and kidney bean dal just absolutely delicious, but it’s totally packed full of nutrition too!
Rick Stein Inspired This Lentil and Kidney Bean Dal!
Those of you who follow the blog regularly will know I’m a HUGE curry fan. Plus, you’ll recall I often talk about where I got the idea for a particular dish from, or who / what inspired me to put it together.
Well in this case, for this lentil and kidney bean dal It was Rick Stein.
I’ve always been a huge fan of Rick Stein. I follow his TV shows like a food stalker. One of the most recent TV series I recall from Rick, was where he was travelling around India cooking authentic curries. A particular kidney bean curry he did grabbed my attention and made me think “oh I must have a kidney bean curry on the blog”.
So after a bit of dabbling and experimenting here it is my lentil and kidney bean dal. Also it just so happens to be vegan and gluten free! 🙂
Lady Lynne and I like our lentil and kidney bean dal served with my home made naan breads. I did, however, change the naan bread recipe to keep with our current “vegan January” theme by substituting the yogurt with a vegan version of yogurt and the naans turned out just the same. So if you’re a dedicated full time vegan you could make those to accompany this too.
Vegan January Update
And talking of vegan January, how’s it going so far?
Well, actually it’s going pretty well. What I mean by that is that neither Lady Lynne nor I have felt any real craving for meat.
Fish though, well for me, that’s something that I have missed!
In search of some kind of vegan substitute for fish, Lady Lynne checked up on some menus from recommended vegan restaurants in Glasgow and found that one place in particular called Mono had something called “To-fish ‘n’ chips”
Intrigued, we I went to mono last Saturday night. It was our first visit to a dedicated vegetarian restaurant and it was thoroughly enjoyable. And, said “To-fish ‘n’ chips” was absolutely delicious.
I have absolutely no idea how they managed to get the tofu to have a fish taste, but wow! I loved it. Looking just like battered fish and chips, if you didn’t know it was tofu, you wouldn’t have known the difference.
Equally enjoyable was Lynne’s vegan garlic mushrooms, capers, spinach and cream cheese pizza.
When we go back to our normal routine at the end of this month, we’ll definitely be adding the other vegan restaurants in Glasgow to our list. It’s not that we’ve avoided these restaurants before, not at all. It’s just that they’re not particularly publicised. I suppose they don’t have to be, being pretty busy and frequented by those who dedicate their lives to being full time vegans.
This vegan lentil and kidney bean dal is a really tasty and filling red kidney bean curry.
- 2 tbsp vegetable oil
- 2 cloves garlic finely chopped
- 1.5 tsp green chilli paste or 2 green chillies seeds removed and finely chopped
- 1- inch piece fresh ginger finely chopped
- 175 g chana dal rinsed in cold water
- 750 ml water
- 400 g can red kidney beans drained and rinsed
- 1 tsp salt
- 1 small onion finely chopped
- 1 large ripe tomato finely chopped
- ½ tsp turmeric powder
- ½ tsp cumin powder
- 2 to 3 tbsp. grated creamed coconut
- 2 tbsp freshly chopped coriander
- Heat 1 tbsp. of the vegetable oil in a large saucepan, add the garlic, chilli and ginger and cook for 2 minutes until soft.
- Add the chana dal and the water and bring to the boil, then turn down to simmer for 30 minutes.
- Mash the dal a little by pressing it against the side of the saucepan with a wooden spoon. Add the kidney beans and salt, mix thoroughly together and allow to simmer for a further 10 minutes.
- Heat the remaining 1 tbsp. of the vegetable oil in a small saucepan, add the onion and gently fry until softened. Add the tomato, turmeric and cumin powder and cook, stirring until the tomato is softened.
- Stir the onion mixture into the chana dal and then stir in the creamed coconut to a creamy consistency.
- Serve garnished with the coriander.
Serve with rice or naan breads.
Well, that’s it for today. Enjoy the lentil and kidney bean dal and I’ll catch up with you Thursday! 😀
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