This Turnip Dahl is the perfect week-night option for vegan friendly cooking that comes together quickly and offers amazing flavour. The ingredients list is simple and the process takes just 30 minutes from prep to table! Nourishing and warming
food that your body will love you for.
This recipe was originally sourced from 'Veggie Jam' and is linked here.
The recipe has been adapted by Fig Tree Lane since its original listing.
3 Garlic Cloves - Finely Diced
2 Large Tomatoes or Small Punnet of Cherry Tomatoes - Chopped
1 Large Turnip - Peeled & Diced
1 Tsp Crushed Curry Leaves
1 Tsp Cumin
1 Tsp Garam Masala
1/2 Tsp Ground Coriander
1/3 Tso Cayenne
1 Tsp Turmeric
1 Tsp Salt
3/4 Cup Red Lentils
1 3/4 Cups Water
3/4 Cup Full-Fat Coconut Milk
1/3 Cup Tinned Tomatoes
2 Tbsp Olive Oil
Brown Rice (or rice of preference)
Heat oil in a large pan, before adding garlic and curry leaves. Stir over medium heat for two minutes, being careful not to burn the garlic. Add the fresh tomatoes for an additional minute, followed by the turnip for three more minutes.
In the meantime, rinse and drain the lentils and add to the pot with all spices, tinned tomatoes, water, and coconut milk. Bring everything to a boil and then simmer on low for 20 minutes. Try to ensure that the turnips are covered with the liquid as much as possible to allow them to cook through.
Serve! We recommend serving with brown rice, dahl on top, a squeeze of fresh lime and a sprinkle of fresh coriander. You can safely store leftovers of this recipe in the fridge (however please take EXTRA care when reheating any rice products). Note that the dahl may thicken in the fridge, so it is best to add a little bit of water when reheating.
Let us know what you think!
Love, Fig Tree Lane.