One-pot dhal curry
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
25 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
Description
One-pot dhal curry brings together red lentils, cubed butternut squash, chickpeas, and chopped tomatoes in a spiced vegetable stock base sautéed with onion, garlic, and ginger. Aromatic spices such as turmeric, ground cumin, coriander, and cayenne pepper create a soft heat and earthy flavor. The dhal cooks until the lentils break down slightly, thickening the curry while maintaining tender squash pieces.
The optional swirl of coconut cream adds a subtle sweetness and creaminess, contrasting the spice. Fresh spinach is stirred in at the end to wilt into the curry, while fresh cilantro and a pinch of chili flakes garnish the dish for brightness and a little extra heat. This one-pot method simplifies cooking and clean-up, offering a satisfying vegan meal.
This dhal serves well as a main or side dish and can be paired with rice or flatbreads. Variations include adding different vegetables or increasing the chili for more heat. The recipe includes a slow cooker option for an effortless cooking process. The curry stores well refrigerated for up to four days or freezer for three months.
Ingredients
- 2 tsp olive oil (or use cooking spray)
- 1 onion finely diced
- 1 tsp salt
- 1 tsp Turmeric ground
- 1 tsp cumin ground
- 1/2 tsp cayenne pepper
- 1/4 tsp ground coriander
- 3 garlic grated, cloves
- 1 tbsp ginger finely grated, fresh
- 250 g butternut squash peeled and cubed
- 960 ml vegetable stock hot, 4 cups
- 300 g red lentil rinsed
- 400 g chickpea drained and rinsed, tin
- 4 tomato seeded and roughly chopped
- 60 ml coconut cream optional
- 180g g spinach loosely packed
- cilantro to garnish, fresh
- pinch red chili flakes to garnish
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
- Rinse red lentils thoroughly before cooking; no soaking needed.
- Feel free to substitute or add vegetables like potatoes or carrots for variation.
- Increase heat by adding fresh chillies with the onions to suit taste preferences.
- Store leftovers in the fridge for up to four days or freeze for up to three months.
- Use chickpea liquid (aquafaba) in vegan baking such as mousses or macarons.
- Optional: Fry mustard seeds in oil until popping to drizzle on the curry for added flavor.
- Use cooking spray instead of oil to keep the recipe syn-free for Slimming World.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
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