Vegan Daal Makhani (Black Lentil Stew)
A rich and creamy vegan version of the classic Daal Makhani, made with black lentils, kidney beans, and a blend of aromatic spices.
20m prep + 60m cook4 servingsSafety: 96/100
SOY-free
450 cal|20g protein|65g carbs|12g fat|20g fiber
Ingredients
- 1 cup Black lentils
- 1/2 cup Kidney beans
- 1 medium Onion
- 4 cloves Garlic
- 1 inch Ginger
- 1 can Tomatoes
- 1.5 tsp Spices (cumin, coriander, turmeric, garam masala, chili powder)
- 1/2 can Coconut cream
- 2 tbsp Vegetable oil
Instructions
- 1Soak black lentils and kidney beans overnight.
- 2Sauté onion, garlic, and ginger in vegetable oil until golden brown.
- 3Add tomatoes and spices, cook until the tomatoes are softened.
- 4Add soaked lentils and beans with water, simmer for 1-1.5 hours, or until the lentils and beans are tender.
- 5Stir in coconut cream and simmer for another 10 minutes.
- 6Garnish with fresh cilantro before serving.
Substitutions
Dairy cream →
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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