Try this at your next dinner party! Coconut daal made with tomatoes, chopped kale and lime is a comfort food staple paired with crispy potatoes.
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 4 to 6 medium yellow flesh potatoes, quartered (about 1 kilogram) (about 2 1/4 pounds)
- Kosher salt
- 2 tablespoons (28 grams) unsalted butter
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon curry powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons (28 grams) unsalted butter
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 1 teaspoon coriander seed
- 1/4 to 1/2 teaspoon yellow mustard seed
- Kosher salt
- 1/2 jalapeño pepper, seeded and finely diced
- 3 garlic cloves, finely grated
- One 5-centimeter (2-inch) piece ginger, peeled and finely grated
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 cup (190 grams) red lentils
- 2 cups (500 milliliters) canned crushed tomatoes
- 1 can (400 milliliters/13.4-ounce) coconut milk, well shaken
- 4 cups roughly chopped kale
- 1/2 cup finely chopped cilantro
- Freshly ground black pepper
- 1 lime, quartered
- Plain yogurt, for serving
- Toasted coconut chips, for serving
- 1 green onion, thinly sliced
- Cilantro leaves, for serving
Instructions
- For the potatoes: Place a large baking sheet in the oven and preheat it to 450 degrees F (230 degrees C).
- Place the potatoes into a large pot or Dutch oven and cover with cold water. Season with kosher salt and bring to a boil over high heat. Parboil until just fork tender, about 10 minutes. Drain and allow to steam dry for 1 to 2 minutes.
- Place the pot back over medium. Add the butter to melt. Stir in the spices and add in the potatoes; toss to coat. Season with kosher salt. Remove the baking sheet from the oven and carefully add the potatoes to the sheet. Roast for 25 to 30 minutes, or until golden and crisp, stirring halfway through.
- Meanwhile, for the daal: Wipe the pot you used for the potatoes out with a bit of paper towel. Return it to medium heat. Add the butter along with the onion, carrot, coriander seeds and mustard seeds and season with salt. Cook, stirring often, until the onion is golden and the carrot is slightly soft, 5 to 6 minutes.
- Add the jalapeño, garlic and ginger and cook for 2 minutes, stirring frequently until fragrant. Add the spices and lentils and allow them to toast for about 1 minute. Add 2 cups of water, the crushed tomatoes and coconut milk. Bring to a boil then reduce the heat to low and simmer gently, stirring occasionally, until the lentils are tender, 18 to 22 minutes.
- When the potatoes are done and the lentils are tender, stir the kale and cilantro into the daal just to wilt and season with salt and pepper to taste. Serve the daal in bowls topped with the crispy potatoes, a lime wedge, a dollop of yogurt and a scattering of toasted coconut, sliced green onions and cilantro leaves.
Reviews
This is delicious. Easy to make, healthy, and so tasty!
What a delicious and easy meal to make. It is a great dinner for me as a vegetarian and side for my husband. The potatoes are off the hook good!!! I id not have carrots but added extra onions. It was scrumptious!
I have made this recipe several times, sometimes with potatoes, sometimes without. I have some lovely small potatoes from CSA basket and am excited to have this for dinner tonight WITH crispy potatoes. Tis recipe is really easy, forgiving and leftovers for a week of lunch and quick dinner (just 2 of us). I do add probably twice the liquid to the lentils and the outcome is thick, delicious. Highly recommend!
I agree, very good. Hearty & healthy. I also added more spices to the lentil mixture. The potatoes were wonderful! The yogurt with the potatoes and onions & cilantro on top were delicious!
This was a really hearty, healthy dish that came at the right time (I made this a few weeks ago, when I needed to use kale, jalapeno, and cilantro from the garden). The crispy potatoes were incredible – great spicy, indulgent addition to the meal, so don’t skip them! The reason for the 4 stars, is that *somehow* the lentils weren’t quite as flavorful as I had anticipated with all of the spices and seasoning. Next time I might add 25% more of each spice.
Absolutely delicious. This week I am making it for the 2nd time in 2 weeks. 🙂
Delicious!!!
I made this a couple days ago and it was absolutely delicious. It’s a total flavor bomb.