This nutritious and delicious Vegetable Dhal Curry with its coriander yoghurt dressing will satisfy most hearty appetites!
Today I’m bringing you a Vegetable Dhal Curry!
With the credit crunch snapping at our heals I decided to go on “frugal” shopping spree and as well as half price chicken I came home with 5kg of Basmati rice for £4 and 2kg of red lentils for £2 which is a huge saving on the usual smaller packs I buy!
My husband is always saying how much he loves Dhal and I think I have only cooked it once for him so I decided that this situation had to be rectified.
I didn’t want to cook just a side dish, I wanted this to be a vegetarian main course and so I researched several recipes. I decided to use Delia’s Dhal Curry as a starting point and took it further by tweaking the spices, using fresh ginger, adding more garlic, cumin seeds, sweetcorn and a coriander yogurt dressing.
Delia’s recipe stated that it served 2 so I doubled everything only to find that I made enough for us to eat the following night as well! Hence the photos will show more ingredients than you will have if you make this as below.
I wasn’t sure if my daughter was going to like this dish as it’s the men of the house that like curry best, but after a few negative comments she started to help me cook so by the time it was served she’d completely come round and loved it! It is a mild curry so if you like yours hotter do add more Madras powder.
How to you make Vegetable Dhal Curry?
First you add you water and spices to a pan and bring to the boil.
Then you add your lentils, simmer for 5 minutes and then add diced potato & continue to simmer.
Meanwhile fry you cumin seeds for 2 minutes.
Add the sliced onion & pepper and fry until browned.
Add the curry powder, garlic and chopped tomatoes cooking for 1 minute.
Add the fried vegetables & sweetcorn to the dhal and cook for 5 – 10 minutes stirring occasionally.
Dinner is ready!
More Vegetarian Curry themed recipes!
- Mushroom, Spinach & Chickpea Curry
- Egg, Leek & Potato Curry
- Mixed Vegetable Curry
- Slow Cooker Malaysian Vegetable Curry
- Quick Curried Cauliflower Soup
- Curried Pumpkin Soup
I’m sure you’ll love this Vegetable Dhal Curry so don’t forget to leave a comment or share tagging @FabFood4All on social media! I love seeing my recipes come to life.
Vegetable Dhal Curry
- 225 g / 8oz Red lentils
- 10 g / 0.5oz Ginger grated to a paste
- ½ tsp Ground cumin
- ½ tsp Cumin seeds
- 1 tsp Turmeric
- 2 potatoes peeled and diced
- 2 tbsp Sunflower oil
- 1 Onion large, peeled and sliced
- 1 Green pepper small, deseeded and chopped
- 1 tsp Madras curry powder
- 3 Cloves garlic crushed
- 4 Tomatoes chopped
- 75 g / 3oz Sweetcorn frozen
- For Yogurt Dressing:
- 100 g Fat free Greek yogurt
- 1 tbsp Fresh or frozen chopped coriander
- Put 850ml (1 ½ pints) of water in a saucepan or wok and add ginger paste, ground cumin, 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 2 minutes 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 the chopped tomatoes.
- Cook for a minute and then add to the lentil mixture, taste, season with more salt and add the sweetcorn.
- Cook gently for a further 5-10 minutes until the sweetcorn is cooked.
- Mix the yogurt and chopped coriander together to make the dressing.
- Serve this with Basmati rice and the yogurt dressing.
You could also have this as a side dish to a meat curry, why not make a portion and a half and have with your favourite curry the next day!