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+ servings
Indian food

Vegan Coconut Curry Dal

Course: dinner, Main Course, salsa, Side Dish, Soup, starter
Cuisine: fusion, Indian, vegan
Keyword: beans, curry, dressing, Easy, glutenfree, hearty, soup, vegan
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6
Calories: 586kcal
Comforting and mildly spiced yellow split pea curry dal with crispy patties and zippy chutney
Print Recipe


  • Large pot, sheet pan, blender and saute pan


Coconut Curry Dal

  • 1 pound dried split yellow peas
  • 1 tablespoon olive oil extra virhin
  • ½ yellow onion medium sized, chopped small
  • 3 garlic cloves minced
  • 2 tbsp fresh ginger peeled and minced
  • 4 tomatoes chopped small
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1 tablespoon turmeric
  • ½ teaspoon ground cumin
  • ¼ teaspoon garam masala
  • ¼ teaspoon ground coriander
  • 15 oz can unsweetened light coconut milk
  • 1 cinnamin stick whole
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • 1 pinch crushed red pepper
  • 1 pinch cayenne pepper

Mint Chutney

  • ½ cup mint leaves packed loosely, destemmed
  • ½ cup cilantro leaves packed loosely, some stem is ok
  • 1 lemon large, juiced
  • ¼ cup pumpkin seeds toasted
  • ¼ cup unsweetened dry coconut
  • 1 tablespoon turbinado sugar or maple syrup
  • ¼ teaspoon salt
  • 1 jalapeno stemmed and deseeded
  • 1 pinch crushed red pepper
  • 1 garlic clove

Chickpea and Cauliflower Patty

  • 1 pack Fullgreen Official Riced Cauliflower or sub 1 cup frozen or fresh riced cauliflower
  • 1 can Chickpeas 15 ounces
  • ½ cup whole wheat panko breadcrumbs
  • 1 tablespoon tapioca starch
  • ¼ cup vegan parmesan cheese or sub nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt


Coconut Curry Dal

  • Put the yellow spilit peas in a large pot with enough water to cover plus 2 inches above level and bring to a boil over high heat. Keep boiling while doing the next steps.
  • in separate pan, saute the onion, garlic and ginger in oil for 5-8 minutes, stirring occasionally until onions are browning and fragrant
  • add chopped tomatoes and tomato paste and cook for 5 minutes stirring often until tomatoes release their juices and tomato paste is carmelized
  • add the coconut milk and spices and bring to a boil, turn down and simmer for 5 minutes until curry gravy thickens
  • add into the boiling half cooked split peas and cook until soft and creamy over medium heat, stirring often to assure that there is no burning or sticking on the bottom.

Mint Chutney

  • put all ingredients in a blender plus ½ cup of water and blend until smooth

Chickpea and Cauliflower Patty

  • In a large bowl, put the rinsed and drained chickpeas and mash with a fork or a potato masher until chickpeas are a chunky and smashed texture
  • add riced cauliflower, breadcrumbs, tapioca starch, vegan parmesan and spices. Mix well with hands as if they are meatballs
  • Make small 3 oz balls and flatten slightly to make small patties. Put on an oiled sheet pan and bake for 40 minutes at 400. Flip once carefully at 20 minute mark. They are fragile until cooked, but once cooked they are crispy on the outside and soft on the inside. They are perfect doused in the mint chutney.


Calories: 586kcal | Carbohydrates: 73g | Protein: 24g | Fat: 26g | Saturated Fat: 18g | Trans Fat: 1g | Sodium: 849mg | Potassium: 1374mg | Fiber: 26g | Sugar: 15g | Vitamin A: 1427IU | Vitamin C: 33mg | Calcium: 106mg | Iron: 7mg