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Swede and Coconut Daal

Swede and Coconut Daal

By OcadoLifePublished on 09 December 2025This gluten-free Swede and Coconut Daal from vegan cookery school Made in Hackney’s Roshni Shah is lovely warming dish to wrap your hands around on a chilly day. It’s also an inventive way to use a seasonal staple: swede. Combined with red lentils, warming south Asian spices and rich, creamy coconut milk, it makes a super-easy, naturally vegan feast. You can freeze leftover coconut milk in an ice cube tray to add to future curries and daals for extra creaminess.
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Time and servings

40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time

Ingredients

  • 2 tbsp rapeseed or coconut oil
  • 1 large onion, diced
  • 300g swede, cut into 1 cm cubes
  • 5cm piece of ginger, finely chopped or grated
  • 3 large garlic cloves, crushed or grated
  • 1 red chilli, finely chopped (optional)
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp turmeric powder
  • 250g red lentils, rinsed
  • 100ml coconut milk
  • 2 tbsp lemon juice
  • 250g cooked brown rice, to serve
  • 1 small handful coriander sprigs

Method

  • Step 1

    Heat the oil in a large pan over medium heat. Add the onion and cook for 10 mins, until softened.

  • Step 2

    Tip in the swede and cook for 5 mins, until starting to colour. Stir in the ginger, garlic and chilli (if using) and cook for 2 mins. Add the ground coriander, cumin and turmeric, and cook for 1 min more.

  • Step 3

    Stir in the lentils, coconut milk and 500ml water; bring to the boil. Reduce the heat to low, partially cover and simmer for 20 mins, stirring occasionally, or until the lentils are soft and thickened. Add more water to loosen, if needed.

  • Step 4

    Stir in 1 tsp salt and the lemon juice, then spoon into bowls with the rice and scatter with the coriander sprigs. Store leftover daal in the fridge for 3 days or freeze for up to 3 months.