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Slow cooker turmeric and coconut dhal

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This slow cooker dhal is a cosy classic you’ll make over and over again. It’s fragrant, filling, and above all delicious.

  • Serves4
  • Cook time6 hour 5 minutes
  • Prep time15 minutes
A bowl of turmeric and coconut dhal


  • 400ml coconut milk
  • 3/4 cup (150g) yellow split peas
  • 3/4 cup (150g) French-style or green lentils
  • 1/4 cup (50g) quinoa, rinsed, drained
  • 4 cups (1L) salt-reduced vegetable stock
  • 4 garlic cloves, bruised
  • 2 brown onions, chopped
  • 4 stems curry leaves
  • 2cm-piece ginger, peeled, thinly sliced
  • 1 large sweet potato, chopped
  • 1 tbs garam masala
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cinnamon
  • 2 tsp ground turmeric
  • 300g green beans, halved lengthways
  • 1/3 cup (15g) coconut flakes or shredded coconut

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Reserve 1/4 cup (60ml) coconut milk. Place the remaining coconut milk in a slow cooker with split peas, lentils, quinoa, stock, onion, garlic, ginger, curry leaf stems, sweet potato, garam masala, cloves, cinnamon and turmeric. Cover. Cook for 6 hours on high (or 8 hours on low) or until the peas are tender and the mixture thickens. Discard curry leaf stems.
  2. Step 2

    Cook the beans in a large saucepan of boiling water for 2-3 mins or until bright green and tender. Drain. Season.
  3. Step 3

    Divide the lentil mixture evenly among serving bowls. Top with the beans and sprinkle with the coconut flakes. Drizzle with the reserved coconut milk.