Lime & coconut dhal

A vegetarian dip with a fresh zesty flavour, your party guests will hover around this one

  • Prep:5 mins
    Cook:15 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 104
  • fat 8g
  • saturates 6g
  • carbs 7g
  • sugars 2g
  • fibre 2g
  • protein 3g
  • salt 0.39g


  • 1-2 tbsp mild curry paste
  • 160ml tin coconut cream
  • zest of 1 lime, plus a squeeze of juice
  • 1 heaped tsp brown sugar
  • 400g tin lentils, drained
  • handful chopped coriander, plus extra to serve
  • 2 warmed naan bread, cut into fingers


  1. Heat the curry paste in a pan for 1 min. Pour in the coconut cream and stir to combine. Add the lime zest, brown sugar and lentils. Bring to a simmer and cook for 10 mins, adding a squeeze of lime juice and seasoning. Stir through a handful chopped coriander and serve with warmed naan breads. Sprinkle extra coriander on the dhal if you like. Great warm or at room temperature.

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