Creamy Thai Peanut Dahl (Vegan, Gluten-Free)

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Average Rating: 5 | Rated By: 6 users

Creamy Thai Peanut Dahl -> I call this recipe India meets Thailand. Lentils with vegetables snuggled in a spiced Thai coconut sauce, oh yes, definitely something to try. Dahl with rice is a national dish of India often eaten with rotis. I wanted this dahl recipe to reflect the flavours of India and Thailand. Something different, but incredibly delicious, so I kicked it up a notch. For the recipe, I used red lentils, coconut milk, peanut butter, veggies and Thai spices in a form of Thai paste. For the finish, I added fresh lime juice and cilantro. Yes, definitely not a traditional peanut dahl recipe. I gave this Indian dahl dish a refreshing new flavour.

The question remains, is it Dal, Daal, Dhal, or Dahl?

If you know, please share! I have researched the internet and found that we can’t seem to agree on the English spelling of this word. One thing that I did find was that dal means lentils and dahl means legumes. So, to be safe I named it dahl. The dals (dahls) come in various forms. Whole or split, skin on or off, washed or unwashed or oiled or un-oiled. Cooked dahls can be kept in the refrigerator for up to three days. So, here you have it a little history about dahl (dal) 😛

How do you serve dahl (dal)?

More often then not, dahl is served with rice or roti. But, I wanted to add to the healthiness of this spectacular lentil dish so I served the peanut dahl over roasted butternut squash and grilled zucchini. I also added a topping of pumpkin seeds. Can it get any better than this? If you are craving a vegan dish or following a plant-based diet, please try this recipe. It is so flavourful and different from dahl recipes out there. I hope you enjoy it.

Lentils make delicious healthy salads, stews and soups. So please check out these gluten-free lentil recipes for inspirations!

Ingredients

  • 1 Tbsp. Coconut oil
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 1 Tbsp. Minced ginger (1-inch)
  • 1/4 cup Thai yellow curry paste
  • 3 cups GF vegetable broth
  • 1 can 14 oz. (400 ml) coconut milk
  • 1/4 cup GF low sodium tamari sauce
  • 2 Tbsp. Pure maple syrup
  • 1 red bell pepper, cut into bite size pieces
  • 2 medium carrots, diced
  • 2 medium potatoes, peel and cut into small cubes
  • 1/2 cup roughly chopped fresh cilantro plus some for serving
  • Juice of 1 large lime
  • Optional toppings; cilantro, peanuts, pumpkin seeds, yogurt, avocado, chopped Thai chili peppers, lime juice
  • Instructions

  • In a large saucepan, sauté onions in coconut oil. Stir in garlic and ginger and cook for 1 minute. Add peanut butter and curry paste and stir to combine
  • Add vegetable broth, coconut milk, tamari sauce, maple syrup, lentils, bell pepper, carrots and potatoes. Simmer over medium-low heat, uncovered, stirring frequently, for about 20 minutes or until the lentils are tender
  • Remove from the heat and stir in cilantro and lime juice


  • Leave a Comment

    One Response to Creamy Thai Peanut Dahl (Vegan, Gluten-Free)

    • Happy Karen :-) October 25, 2018

      love it!!

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