5 minutes tasty Dahl

The idea of cooking a curry in 5 minutes might seem a little far fetched but once you cook this you will become a believer! Its a wonderful recipe to have in your repertoire as its so tasty and easy to make and you can easily adapt it to what ingredient you have and also to your pallet

Takes: 5mins | Makes: 2 Servings | Difficulty: Beginner

A Dahl is generally applied to any curry that is lentil based. The reason why this works so well while only taking 5 mins is that we use fast cooking veg and also pre cooked beans and lentils. The main flavour agents are what is known as an Indian stock where we use onion or in this case scallions or green onions along with garlic, ginger and chilli as the base flavours which all other flavours hang off. The main liquid part of the sauce is comprised of coconut milk and chopped tomatoes, the coconut milk bring a sweet richness which balances out the acidity from the chopped tomatoes. The spinach add more nutrients to this dish and once it has wilted it add almost a creamy like texture and a beautiful bright contrasting colour.

FAQ – frequently asked questions

What can i use instead of coconut milk?

You can simply use water or veg stock in place and it will result in a more lighter and lower in fat version. Alternatively you could use oat milk or non dairy milk of choice however it wont be as indulgent or as rich.
Lastly you could substitute with a cashew cream sauce.

Can i use other beans that lentils

Absolutely! You could use any cooked beans or lentils of choice, some of our favourites are butterbeans, blackbeans and lentils.

Can i freeze this dish?

Yes indeed it freezes really well and heats up great. We suggest freezing it in portions so you only have to reheat what you need so it avoids wastage.

How am i best storing this?

Allow it to cook and store it in a reusable tub in the fridge. It will last for 2 days in the fridge.

If i dont have green onions or scallions can i use regular ones?

Yes indeed, white onions, red onions, or even leeks can work in place, the onions function as the base flavours, they will just require longer to caramelise so the dish will take you more like 10 mins or even 15 mins to make

How long does this Dahl last in the fridge?

It will last for 2 days in the fridge

Serving suggestions for this 5 mins Dahl?

  • Although from a totally different continent and different ethnicities – middle eastern dips go amazing with a dahl, here is our favourite middle eastern sharing mezze plater.
  • If you are doing an Indian feast like dinner here is a recipe for a beautiful vegan butter chickn curry that is so creamy
  • Another recipe hailing from a totally different continent yet goes great great is this sticky toffee pudding recipe.

Our favourite Chickpea & lentil recipes

5 mins dahl small

5 Minute Indian Dahl

This is a wonderful quick and super tasty recipe and yes it really does only take 5 minutes, if you take your time it might take you 10 mins! Its a great way to get more veg into you in a really delicious recipe, this is one of our go to favourite quick dinner recipes!

Takes 5 minutes

Serves 3


  • 3 cloves of garlic
  • 1 thumb size piece of fresh ginger
  • 5 scallions/ green onions
  • 1 400 gram tin of chickpeas (tin of cooked chickpeas)
  • 1 400 gram tin of cooked lentils
  • 1 handful baby spinach approx 50g
  • 1 400 gram coconut milk (tin)
  • 1/2 lime (juice)
  • 1 small bunch Fresh Coriander
  • 1/2 tbsp oil
  • 10 cherry tomatoes
  • 2 tbsp curry powder
  • 1 tsp Turmeric
  • 2 tsp ground cumin
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 Wholemeal pitta breads toasted to serve


  • Drain and rinse the chickpeas and lentils. Peel and finely chop the garlic and ginger, Chop scallions, half the cherry tomatoes. Pick the coriander leaves and finely chop the stalks.
  • Heat the oil on high heat in a large pan, non stick if possible. Add the garlic and ginger to the pan, reduce the heat to medium and cook for 2 minutes, stirring occasionally
  • Add the scallions to the pan along with the cherry tomatoes, coriander stalks and 1 tsp of salt. Cook for a further 1 minute.
  • Add the tin of coconut milk, lentils and chickpeas, and stir well, Add in the spices, salt, black pepper and lime juice. Bring to a boil then lower to a simmer for 5 minutes.
  • Add in the spinach to wilt a few minutes before you serve, taste before serving and season if needed
  • Serve with with your toasted pittas and some fresh coriander and chilli flakes if you like. Enjoy!


Calories: 598kcalCarbohydrates: 89gProtein: 27gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 1540mgPotassium: 1216mgFiber: 24gSugar: 5gVitamin A: 2805IUVitamin C: 28mgCalcium: 160mgIron: 11mg


Keyword easy dinner, plant-based, vegan
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  1. Dave says:

    5 stars
    Genuinely one of my favourites. I go back to this one time and time again and often replace the lentils with whatever other beans I have and replace the spinach with other herbs of choice.
    A great family favourite in my house, if you have kids that don’t like it spicy then cut down on the spices!

  2. Stephen says:

    5 stars
    always one of my go to dinners in a hurry!

  3. Michaela kitney says:

    Loved this recipe went really well, quick to make and low fat. Practically fat free, always my go to recipe. Can be changed with using beans instead of lentils or chickpea’s. Love it!

  4. Michaela kitney says:

    5 stars
    Wonderful recipe always my go to, when in a hurry. Never disappoints, can be changed and virtually fat free. I’m at slimming world, this is nearly syn free.

  5. birgit says:

    5 stars
    sounds delicious

  6. Deb says:

    5 stars
    Without a doubt the simplest yet the tastiest curry I’ve ever had. I’ll keep coming back to this one over and over again. Thank you.

5 from 5 votes

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