Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Low-cholesterol / Curried Vegetables with Dahl Recipe
    Lost? Site Map

    Curried Vegetables with Dahl

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 26 mins

    40 mins

    46 mins

    ratherbeswimmin''s Note:

    One of the girls in my lunch bunch made this for us. I loved it and she was kind enough to share the recipe. Adapted from Moosewood.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rinse the lentils well.
    2. 2
      In a saucepan, add water and lentils; cover pan and bring to a boil.
    3. 3
      Lower the heat, uncover the pan, and simmer for 30 minutes or until tender.
    4. 4
      In a big soup pot, heat vegetable oil over medium-high heat.
    5. 5
      Add onion and minced chile; saute for several minutes.
    6. 6
      Add the sweet potatoes, curry powder, cumin, and ginger; saute 2-3 minutes, stirring often.
    7. 7
      Add in the 2 cups of water.
    8. 8
      Add the cauliflower florets and bell peppers; cover and simmer for 10 minutes.
    9. 9
      While the vegetables are simmering, pour the lentils and their cooking liquid into the container of an electric blender and puree for 2-3 minutes, to make a smooth dahl.
    10. 10
      When the cauliflower is tender, add in the spinach, lentil puree, and lemon juice.
    11. 11
      Simmer just until the spinach has wilted.
    12. 12
      Add salt to taste and serve.

    Ratings & Reviews:

    • on September 21, 2012

      55

      Doubled this to take to an Indian food potluck. It made so much that it seemed as if I could feed all of India! This was quite tasty - everyone loved it. I have been following a low-fat, plant based diet so did not use the oil, rather used a little of water to simmer the vegetables and chile. I was pleasantly surprised by the resulting creaminess of the pureed lentils that was achieved with no oil or dairy. I exchanged butternut squash for the sweet potatoes and that worked well. Lovely - we'll have this again. Thank ratherbeswimmin'.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 29, 2009

      55

    Advertisement

    Nutritional Facts for Curried Vegetables with Dahl

    Serving Size: 1 (859 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 537.5
     
    Calories from Fat 116
    21%
    Total Fat 12.9 g
    19%
    Saturated Fat 1.8 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 183.1 mg
    7%
    Total Carbohydrate 86.1 g
    28%
    Dietary Fiber 17.8 g
    71%
    Sugars 11.8 g
    47%
    Protein 25.5 g
    51%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites