Creamy Lentil & Kidney Bean Dhal Makhani
This creamy, gently spiced dhal makhani brings together lentils, kidney beans and aromatic Indian spices for a rich, comforting bowl that tastes like it’s been simmering all day. It’s deeply flavoursome, naturally plant-based and perfect with rice or warm naan.
(nutritional information based on one serving with 150g brown rice and 100g cooked frozen spinach)
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Preparation time
10 min
Cook time
40 min
Total time
50
Meal
- mains
Servings
4
Kcal
605
Carbs
77 g
Protein
23 g
Fat
18 g
* Nutritional information per serving.
Ingredients
- 1 red onion, finely diced
- 3 garlic cloves, finely chopped
- 3cm piece ginger, peeled and finely chopped
- 3 cardamom pods
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp chilli powder
- ½ tsp ground cinnamon
- 2 tbsp tomato purée
- 500ml/2 cups vegan stock (use gluten-free if needed)
- 400g/14 oz tin kidney beans, drained and rinsed
- 390g/14 oz tin green lentils, drained and rinsed
- 1 tsp garam masala
- 2 tbsp vegan butter
- 75ml/2.5 fl oz vegan double cream
- 1 tbsp dried fenugreek leaves (optional)
Instructions
- Using a large frying pan or wok, add a little oil and heat the onions on medium for 5 minutes, stirring frequently.
- Stir through the garlic, ginger, cardamom pods and cumin seeds and heat for a further 3 minutes.
- Reduce the heat to low and add the ground coriander, chilli powder and ground cinnamon and a sprinkling of salt. Heat for 1 minute.
- Add the tomato purée, stock, kidney beans and lentils and thoroughly combine. Bring to the boil then cover, reduce to a low-medium heat and simmer for 20 minutes, stirring occasionally.
- Remove the cardamom pods. Using an electric hand whisk, blend the dhal until smooth. Stir through the garam masala, butter, cream and fenugreek leaves. Try the dhal and add salt and pepper to taste.
Keywords
Did you know that the Vegan Recipe Club is run by Viva! and that we are a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition, as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism, but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts – you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.
Related recipes
General Tso’s Tofu
This General Tso’s tofu is crispy, sticky and full of bold, tangy-sweet flavor, making it a delicious plant-based twist on the classic takeout favourite. (nutritional information based on one serving…
Jacket Potatoes with Smoky Chipotle Beans & Sour Cream
This easy dinner layers fluffy jacket potatoes with a deeply spiced chipotle bean mix and a cool, creamy tofu sour cream. It’s a satisfying, budget-friendly midweek meal that delivers maximum…
Creamy Cauliflower Curry With Crispy Tempeh Sprinkle
This gently spiced cauliflower curry, enriched with yoghurt or coconut milk, gets an irresistible upgrade from sticky-savoury crispy tempeh scattered on top. A balanced, comforting dinner that’s as nourishing as…
Creamy Orzo Traybake with Roasted Butternut, Butterbeans & Pesto
A colourful, hearty traybake packed with roasted squash, tender orzo and butterbeans, finished with a hit of pesto and optional vegan cheese. Perfect for a simple, all-in-one dinner.
One Pot Spicy Sausage & Tomato Rice
A simple, one-pot wonder with vegan sausages, spicy tomato sauce and fluffy rice. Easy, tasty and perfect for feeding the whole family.
Quick & Easy Ramen
A hearty, flavour-packed vegan ramen that comes together quickly and uses everyday ingredients – perfect for busy weeknights and lunchtimes. Adjust the broth to your liking and load it up…
