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You are here: Home / Vegetarian / Vegetable Dhal Curry

Vegetable Dhal Curry

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This nutritious and delicious Vegetable Dhal Curry with its coriander yoghurt dressing will satisfy most hearty appetites!
Vegetable Dhal Curry with rice & garnished with mint yogurt.

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.

Vegetable Dhal Curry prep shot in pan.Then you add your lentils, simmer for 5 minutes and then add diced potato & continue to simmer.

Vegetable Dhal Curry prep shot in pan.

Meanwhile fry you cumin seeds for 2 minutes.

Vegetable Dhal Curry prep shot in pan.

Add the sliced onion & pepper and fry until browned.

Vegetable Dhal Curry prep shot in pan.

Add the curry powder, garlic and chopped tomatoes cooking for 1 minute.

Vegetable Dhal Curry prep shot in pan.

Add the fried vegetables & sweetcorn to the dhal and cook for 5 – 10 minutes stirring occasionally.

Vegetable Dhal Curry in a pan.

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 with rice & garnished with mint yogurt.
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Vegetable Dhal Curry

This nutritious and delicious Vegetable Dhal Curry with its coriander yoghurt dressing will satisfy most hearty appetites!
Course Main Course
Cuisine Indian
Keyword curry, potato, vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Author Camilla Hawkins

Ingredients

  • 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
  • Salt
  • For Yogurt Dressing:
  • 100 g Fat free Greek yogurt
  • 1 tbsp Fresh or frozen chopped coriander

Instructions

  • 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.

Notes

For a hotter curry add more Madras curry powder. Try ringing in the changes with other vegetables from the freezer such as spinach, peas etc.
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!
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Reader Interactions

Comments

  1. Martina Evans

    05/11/2015 at 11:09 am

    Lovely recipe! It’s nice to have a meat free meal during the week for a change.

    Reply
  2. webkin

    27/12/2014 at 6:10 pm

    Lovely recipe. Definitely going to try this out soon x

    Reply
    • Camilla

      28/12/2014 at 12:15 am

      Thanks, enjoy:-)

      Reply
  3. Paul Wilson

    16/10/2014 at 1:06 am

    Love curry – trying to eat more vegetable based dishes – this should be ideal.

    Reply
  4. Tracy Nixon

    14/10/2014 at 6:44 am

    I plan to make this for dinner tonight – I am sure it will warm us up on such a windy, wet and cold day!

    Reply
    • Camilla

      15/10/2014 at 11:05 pm

      Hope you enjoyed it:-)

      Reply
  5. Ann Robinson

    07/10/2014 at 6:49 pm

    The curry looks good, i’ll have to give it a try

    Reply
    • Camilla

      08/10/2014 at 4:49 pm

      Thanks, enjoy:-)

      Reply
  6. Maddy

    06/10/2014 at 8:18 pm

    Always looking for new veggie dishes 🙂

    Reply
  7. William Gould

    21/09/2014 at 12:17 pm

    We are always looking for things to have on our weekly “meat-free” day!

    Reply
  8. Ursula Hunt

    08/07/2014 at 8:50 am

    Nice not to have meat with at least one meal a week

    Reply
  9. glenn hutton

    12/06/2014 at 11:21 am

    Never had a curry without meat before but as I am cutting down on the intake I think I will give this tasty looking one a try. Thank you!

    Reply
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