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.

Ready In:
1hr 26mins
Serves:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@ratherbeswimmin
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@ratherbeswimmin
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"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."
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  1. Acerast
    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'.
    Reply
  2. ratherbeswimmin
    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.
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