This creamy coconut and black dal traybake is a comforting, flavour-packed curry that delivers rich, slow-cooked taste in just 40 minutes. Inspired by the famous black dal served at Dishoom, this oven-baked version combines tender sweet potatoes, golden paneer, hearty lentils, and a luscious coconut sauce for a satisfying vegetarian meal that’s both nourishing and indulgent.

Why You’ll Love This Recipe

• Big, bold curry flavour with minimal effort
• Everything cooks in one tray for easy cleanup
• Ready in about an hour from start to finish
• High in protein and fibre thanks to lentils and paneer
• Creamy and comforting without being overly heavy
• Perfect for meal prep and reheats beautifully
• Easily adaptable for plant-based diets

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 medium sweet potatoes (about 500 g), scrubbed and cut into 1 cm cubes
200 g paneer, cut into 1 cm cubes
1 tablespoon olive oil
1 teaspoon mild chilli powder
2 teaspoons garam masala
2 tablespoons tomato purée
1 large handful fresh coriander, stalks finely chopped and leaves reserved
5 cm piece fresh root ginger (about 15 g), peeled and finely grated
3 garlic cloves, crushed
400 ml low-fat coconut milk (1 tin)
2 × 400 g tins beluga lentils, drained and rinsed (about 480 g drained weight)
½ teaspoon fine salt
200 g baby spinach
50 g cashew nuts, toasted

Directions

1. Preheat the oven to 200°C (180°C fan), Gas Mark 6.
2. Place the cubed sweet potatoes and paneer into a large roasting tray. Add the olive oil, mild chilli powder, garam masala, tomato purée, and finely chopped coriander stalks. Toss everything together thoroughly so the vegetables and paneer are evenly coated.
3. Spread into an even layer and roast for 15 minutes, until the sweet potatoes are beginning to soften and the paneer turns lightly golden at the edges.
4. Remove the tray from the oven. Add the grated ginger, crushed garlic, coconut milk, drained lentils, and fine salt. Stir well to combine, ensuring the lentils are evenly distributed in the sauce.
5. Return the tray to the oven and bake for 20 minutes, until the lentils start to break down slightly and the sauce thickens.
6. Stir through the baby spinach and return to the oven for 5 more minutes, just until the spinach wilts into the sauce.
7. Roughly tear the reserved coriander leaves and scatter them over the traybake along with the toasted cashew nuts before serving.

Servings and timing

Serves: 4 people

Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

Approximate nutrition per serving:
Calories: 637 kcal
Protein: 33 g
Fat: 31 g
Saturated fat: 16 g
Carbohydrates: 49 g
Sugars: 10 g
Fibre: 13 g

Variations

For a plant-based version, replace the paneer with 200 g firm tofu, pressed and cubed.

If you prefer a milder dish, omit the chilli powder entirely.

For extra heat, add ½ teaspoon chilli flakes or a finely chopped green chilli with the garlic and ginger.

You can swap beluga lentils for green lentils or brown lentils if needed, though the texture may be slightly softer.

For added depth, stir in 1 teaspoon ground cumin or coriander.

Serve with basmati rice, naan, or warm flatbread for a more substantial meal.

Storage/Reheating

Storage:
Allow the traybake to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.

Freezing:
This dish freezes well. Freeze in portioned containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating:
Reheat in a saucepan over medium-low heat, stirring occasionally until piping hot. You may need to add a splash of water to loosen the sauce. Alternatively, microwave in 1-minute intervals, stirring between each, until thoroughly heated.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare it up to 2 days in advance. The flavours deepen as it rests, making it even more delicious the next day.

Can I use dried lentils instead of canned?

Yes, but you will need to cook them separately first until tender before adding them to the traybake.

Is this dish very spicy?

No, it uses mild chilli powder. You can adjust the heat level to suit your preference.

What can I serve with this traybake?

It pairs beautifully with basmati rice, naan bread, or even a simple cucumber salad.

Can I make it dairy-free?

Yes, simply replace the paneer with firm tofu to make it completely dairy-free.

Why are my lentils too thick?

If the sauce becomes too thick, stir in a little hot water or vegetable stock to loosen it.

Can I add other vegetables?

Absolutely. Cauliflower florets or diced carrots would work well in this recipe.

How do I toast cashew nuts?

Place them in a dry frying pan over medium heat for 3–5 minutes, stirring frequently until lightly golden.

Can I use full-fat coconut milk?

Yes, but the dish will be richer and slightly higher in calories.

How do I know when it’s ready?

The sweet potatoes should be tender when pierced with a knife, and the sauce should be thick and creamy.

Conclusion

This creamy coconut and black dal traybake delivers all the indulgent flavour of a slow-simmered curry with the ease of a one-tray meal. With tender sweet potatoes, hearty lentils, warming spices, and a silky coconut sauce, it’s a satisfying vegetarian dinner that’s simple enough for weeknights yet impressive enough for guests. Once you try it, it’s sure to become a regular in your meal rotation.

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