One-pot dhal curry
User Reviews
4.4
84 reviews
Good
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
30 mins
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Servings
6 people
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Calories
422 kcal
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Course
Main Course
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Cuisine
Indian
One-pot dhal curry
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This hearty one-pot dhal curry is packed with red lentils, chickpeas, butternut squash and spinach and ready in just 25 minutes.
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Ingredients
- 2 tsp olive oil (or use cooking spray)
- 1 onion finely diced
- 1 tsp salt
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/4 tsp ground coriander
- 3 garlic cloves grated
- 1 tbsp fresh ginger finely grated
- 250 g | 1 cup butternut squash peeled and cubed
- 960 ml | 4 cups hot vegetable stock
- 300 g | 1 1/2 cups red lentils rinsed
- 400 g |14 oz tin chickpeas drained and rinsed
- 4 tomatoes seeded and roughly chopped
- 60 ml | 1/4 cup coconut cream (optional)
- 180g g (3 cups loosely packed) spinach leaves
- fresh coriander (cilantro) to garnish
- pinch red chilli flakes to garnish
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Instructions
- Heat the olive oil in a large casserole and sauté the onion for 5 minutes over medium-low heat.
- Stir in the spices, salt, garlic, ginger and butternut squash.
- Pour in the vegetable stock and bring to a rolling simmer.
- Add in the red lentils – they tend to become a solid mass once you rinse them so break them up with a spoon.
- Add the chickpeas and tomatoes and simmer, partially covered for 15 minutes until the curry has thickened and squash is tender.
- Mix in the spinach until it starts to wilt and then stir in the coconut cream. Check the seasoning and adjust if necessary.
- Garnish with fresh coriander leaves and a pinch red chilli flakes.
Slow cooker method
- Fry the onion with the spices, ginger and garlic then add to your slow cooker together with the squash, chickpeas, and tomatoes.
- Add the stock and give everything a good stir. Cook on low for 8 hours, stirring in the spinach and cream at the end.
Notes
- This one-pot dhal is naturally vegan and gluten free.
- You don't need to soak the red lentils, however you do need to give them a good rinse.
- You can experiment by adding different veggies like potatoes, sweet potatoes, carrots and so on.
- If you like to add a bit more flavour into the curry you can fry mustard seeds in rapeseed oil until they start to pop. Drizzle the seeds and oil over the curry before serving.
- This dhal curry is quite mild. If you want to dial up the heat you could add one or two chillies and their seeds in with the onions.
- The curry will keep for up to four days in the fridge and up to three months in the freezer.
- Keep the liquid from the chickpeas (aquafaba) to make vegan chocolate mousse or vegan macarons!
- Syn-free for those following Slimming World provided you use cooking spray instead of oil.
Nutrition Information
Show Details
Calories
422kcal
(21%)
Carbohydrates
63g
(21%)
Protein
20g
(40%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Sodium
1046mg
(44%)
Potassium
1115mg
(32%)
Fiber
22g
(88%)
Sugar
9g
(18%)
Vitamin A
5555IU
(111%)
Vitamin C
25.2mg
(28%)
Calcium
102mg
(10%)
Iron
6.9mg
(38%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 63g | 21% |
| Protein | 20g | 40% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Sodium | 1046mg | 44% |
| Potassium | 1115mg | 24% |
| Fiber | 22g | 88% |
| Sugar | 9g | 18% |
| Vitamin A | 5555IU | 111% |
| Vitamin C | 25.2mg | 28% |
| Calcium | 102mg | 10% |
| Iron | 6.9mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
84 reviews
Good
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