Quick and Easy Dhal

Made with lashings of coconut milk which brings a gorgeous sweetness, it is packed full of fantastic Indian flavours and also makes a great side dish for a curry feast.


  • 1tbsp oil
  • 1 medium onion thinly sliced into half moons
  • 100g Shemin’s Indian Curry Paste
  • 3 x 240g tins Bijoux Verts lentils or beluga lentils or lentils of your choice
  • 400ml tin coconut milk
  • A knob of butter (optional)
  • 80g spinach
  • A handful coriander leaves
  • Juice of half a lemon



  1. Heat the oil in a pan and gently cook the onions until they begin to turn brown.
  2. Add Shemin’s Indian Curry Paste with a splash of water and simmer for a couple of minutes until aromatic.
  3. Add the lentils, coconut milk and butter, then bring to the boil. Cook for a couple of minutes, then stir in the Spinach and cook to wilt.
  4. Pour in the lemon juice to taste, add the coriander, check the seasoning. Serve with naan and / or rice.
Serves 6

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