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Coconut Dal

Coconut Dal

with Cheat's Chapatis and Charred Courgettes

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This tasty Coconut Dal with Cheat's Chapatis is bursting full of flavours and makes the perfect dinner night option, from HelloFresh.

Allergens:CeleryCereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 sachet

Vegetable Stock Powder


150 grams

Red Lentils

1 pack(s)

Coconut Milk

1 unit(s)


1 piece


1 unit(s)

Garlic Clove

½ unit(s)

Red Bullet Chilli

½ bunch(es)


½ sachet

Desiccated Coconut

1 pot(s)

Curry Powder

1 bag(s)

Baby Spinach

4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing Gluten)

1 pack(s)


1 unit(s)


Not included in your delivery

250 milliliter(s)

Water for the Lentils

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3766 kJ
Energy (kcal)900 kcal
Fat30.0 g
of which saturates20.0 g
Carbohydrate113 g
of which sugars17.0 g
Protein40 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Kitchen Paper
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Drain and rinse the lentils in a sieve. Boil the water (see ingredients for amount) in a large saucepan, add the stock pot and stir to dissolve. Pour in the coconut milk and add the lentils. Reduce to a gentle simmer and cook, stirring occasionally until the lentils are soft, then remove from the heat, 15-20 mins.


Meanwhile, halve, peel and chop the onion into small pieces. Trim the courgette then slice into rounds about 1cm thick. Peel and grate the ginger and garlic (or use a garlic press). Halve the chilli lengthways, deseed and finely chop. Roughly chop the coriander (stalks and all). Drain and rinse the chickpeas.


Pop a frying pan on medium heat (no oil) and add the desiccated coconut. Toast until golden, 4-5 mins, shaking the pan. TIP: Watch it like a hawk as it can burn easily. Remove from the pan and set aside. Wipe out the pan with kitchen paper.


Put the now empty frying pan back on medium heat with a splash of oil and add the onion. Cook until soft, 4 mins. Stir in the ginger, garlic, curry powder and as much chilli as you dare. Cook for 1-2 mins. Stir in the spinach a handful at a time until wilted, then remove from the heat. When the lentils are ready, pour the spinach mixture along with half the toasted coconut and half the coriander, into the saucepan. Pop a lid on to keep warm.


Wipe out the now empty frying pan again and put on high heat (no oil). When really hot, fry each tortilla until dark spots begin to appear, about 1 minute each side. Remove to a plate and keep warm with foil while you fry the remaining tortillas.


Mix the chickpeas into the dal and rewarm over medium heat until the dal is piping hot. Serve the dal in bowls and top with the courgette slices. Finish with a sprinkling of the remaining coconut and coriander and the chapatis on the side. Enjoy!