Curried Vegetables with Dahl

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 26mins
Ingredients:
16
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Rinse the lentils well.
  • In a saucepan, add water and lentils; cover pan and bring to a boil.
  • Lower the heat, uncover the pan, and simmer for 30 minutes or until tender.
  • In a big soup pot, heat vegetable oil over medium-high heat.
  • Add onion and minced chile; saute for several minutes.
  • Add the sweet potatoes, curry powder, cumin, and ginger; saute 2-3 minutes, stirring often.
  • Add in the 2 cups of water.
  • Add the cauliflower florets and bell peppers; cover and simmer for 10 minutes.
  • 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.
  • When the cauliflower is tender, add in the spinach, lentil puree, and lemon juice.
  • Simmer just until the spinach has wilted.
  • Add salt to taste and serve.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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'.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes