Dahl & Coconut Rice

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 1


  • 1 teaspoon extra-virgin olive oil
  • ¼ brown onion finely diced
  • 1 clove garlic minced
  • ½ teaspoon fresh ginger minced
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground paprika
  • ¼ teaspoon ground cumin
  • ½ cup dried red lentils rinsed
  • ½ carrot cut into small cubes
  • ¼ cup coconut milk
  • ¾ cup filtered water
  • Salt and pepper to taste
  • 125 g frozen Birds Eye Cauliflower & Coconut Flavour Veggie Rice


  • Heat the olive oil in a saucepan over low-medium heat.
  • Add the brown onion and sauté for 2-3 minutes until it begins to go translucent.
  • Add the garlic and ginger and cook for 1 minute, until golden.
  • Then, stir through the turmeric, paprika and cumin. Cook for another minute, until aromatic.
  • Add the lentils, carrot, coconut milk, and water. Season with salt and pepper and cook for 15-20 minutes, until the liquid has been absorbed and the lentils are cooked. If required, add a splash more water or coconut milk.
  • While this is cooking, cook the frozen Birds Eye Veggie Rice according to packet instructions.
  • Create a bed of cauliflower rice and add the cooked dahl on top to serve.

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.