Vegetable Dhal Curry
User Reviews
4.4
15 reviews
Good
-
Prep Time
20 mins
-
Cook Time
40 mins
-
Total Time
1 hr
-
Servings
4
-
Course
Main Course
-
Cuisine
Indian
Vegetable Dhal Curry
Report
This nutritious and delicious Vegetable Dhal Curry with its coriander yoghurt dressing will satisfy most hearty appetites!
Share:
Ingredients
- 225 g red lentil 8oz
- 10 g ginger finely grated, fresh, 0.5oz
- ½ teaspoon cumin ground
- ½ teaspoon cumin seeds
- 1 Turmeric finely grated (optional, small finger, fresh
- 2 potato peeled and diced, medium
- 1 teaspoon Turmeric
- 2 tablespoon avocado oil
- 1 onion large, peeled and sliced
- 1 green pepper small, deseeded and chopped
- 1 - 2 teaspoon Madras curry powder
- 3 cloves garlic crushed
- 4 tomato chopped
- 90 g sweetcorn 3oz frozen or peas
- sea salt to taste, flakes
Yogurt Dressing
- 125 g Greek yogurt full fat, or vegan Greek style yogurt
- 1 tablespoon Coriander finely chopped, fresh or frozen
- 1 clove garlic crushed
- 1 pinch sea salt flakes
Instructions
- Put 850ml (1 ½ pints) of water in a saucepan or wok and add grated ginger, ground cumin, grated turmeric (if using), ground turmeric and 1tsp of salt then bring to the boil.
- Add washed lentils (agitate in a sieve with running water) and bring to a simmer and cook for 5 minutes.
- Then add the diced potato and cook until the lentils turn mushy, about 25 minutes (stirring at intervals to stop the mixture sticking).
- Meanwhile, heat the oil in a pan and fry the cumin seeds for 30 seconds or until browned and fragrant.
- Add onion and pepper and fry over a fairly high heat until the onion has browned.
- Lower the heat and add the Madras curry powder, garlic and chopped tomatoes.
- Cook for a minute and then add to the lentil mixture, taste, season with more salt and add the sweetcorn or peas.
- Cook gently for a further 5-10 minutes under a lid until the sweetcorn/peas are cooked.
- Mix the Greek yogurt, chopped coriander, crushed garlic and salt together to make the dressing.
- Serve with Basmati rice or roti and top with the yogurt dressing. Mango chutney goes really well too!
Notes
- For a hotter curry add more Madras curry powder or use a hotter curry powder. Try ringing in the changes with other vegetables from the freezer such as spinach, broad beans etc.You could also have this as a side dish to a meat curry.
Genuine Reviews
User Reviews
Overall Rating
4.4
15 reviews
Good
Other Recipes
You'll Also Love
