Grilled Broccolini® with Spiced Red Lentil & Coconut Dahl

Prep Time
Cook Time


  • 2 bunches Broccolini®
  • 5 tbsp olive oil
  • 1 brown onion, diced
  • 3 clove garlic, crushed
  • 2 tbsp curry spice mix
  • 1 tsp ground turmeric
  • 2 tbsp tomato paste
  • 1 ½ cups dry red lentils
  • 1L vegetable stock
  • 400ml tin coconut milk
  • ½ cup coriander, roughly chopped
  • ½ cup mint, picked
  • ½ cup roasted almonds, crushed
  • 1 lemon, cut into wedges, to serve


  1. Heat a medium sized saucepan over a medium to high heat, then add the olive oil, onion, garlic and a pinch of salt.
  2. Cook for 3 minutes, stirring before adding the curry spice mix, tumeric, tomato paste and lentils.
  3. Cook, stirring for another minute more then add the stock and simmer for approx. 20-25 minutes, adding ¾ of the coconut milk after 15 minutes. Cook until the lentils are soft, but the dahl is loose and not too thick. Season to taste with salt & pepper.
  4. While the dahl is cooking, preheat a grill pan over high heat. Toss the Broccolini® with 2 tbsp of olive oil, a little salt and pepper and grill for 2-3 minutes, turning throughout the cooking until lightly charred but still bright green. Set aside on a plate and repeat with remaining Broccolini®.
  5. To serve, stir the coriander through dahl and squeeze half the lemon over the Broccolini®. Spoon the dahl into a large serving bowl or individual dishes, top with the Broccolini®, drizzle with remaining coconut milk and scatter the almonds and mint to finish.
Recipe by Chef Tom Walton