Free recipe · Indian dinner · Recipe of the Week 2026-W50

Coconut & Tomato Dahl with Rice

Name: Coconut & Tomato Dahl with Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 320 g red lentils (dry); 150 g onions; 15 g garlic; 15 g ginger; 400 g canned chopped tomatoes; 200 g coconut milk (canned); 10 g spices (mixed); 20 g rapeseed oil; 250 g basmati rice (dry)

A Indian dinner for 4, fully plant-based, freezes well for batch cooking, easy on the weekly budget.

vegetarianveganpescatariangluten-freedairy-freenut-freeegg-free

45 minprep + cook

4servings

705 kcalper serving

28.2 gprotein

~€0.94per serving*

Ingredients (serves 4)

320 g red lentils (dry)
150 g onions
15 g garlic
15 g ginger
400 g canned chopped tomatoes
200 g coconut milk (canned)
10 g spices (mixed)
20 g rapeseed oil
250 g basmati rice (dry)

Method

Fry onion, garlic, ginger and spices in oil.
Add lentils, tomatoes and coconut milk with water; simmer 25 min until soft.
Stir through the coconut & tomato element until wilted or warmed.
Serve over rice. Costs pennies, freezes perfectly.

Allergens: none of the 14 EU-listed allergens. Spice: 1/3.

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*Nutrition values and costs are planning estimates from typical food-composition data and EU supermarket prices — not medical advice. Allergen notes are a first pass, not a guarantee: always check product labels yourself, and never rely on Tova for a severe allergy.