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Vegetable Dhal Curry with rice & garnished with coriander yogurt dressing.
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4.41 from 5 votes

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, Easy Recipe, red lentils
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Author Camilla Hawkins


  • 1 cook's knife
  • 1 Chopping Board
  • 1 Set measuring spoons
  • 1 Measuring jug
  • 1 Garlic crusher
  • 1 Grater (Microplane)
  • 1 Deep non-stick frying pan or work
  • 1 Wooden spoon


  • 225 g / 8oz red lentils
  • 10 g / 0.5oz fresh ginger finely grated
  • ½ tsp ground cumin
  • ½ tsp cumin seeds
  • 1 small finger fresh turmeric finely grated (optional)
  • 2 medium potatoes peeled and diced
  • 1 tsp turmeric
  • 2 tablespoon sunflower oil
  • 1 onion large, peeled and sliced
  • 1 green pepper small, deseeded and chopped
  • 1 - 2 teaspoon Madras curry powder
  • 3 cloves garlic crushed
  • 4 tomatoes chopped
  • 90 g / 3oz frozen sweetcorn or peas
  • salt flakes

Yogurt Dressing

  • 125 g Greek style yogurt or vegan Greek style yogurt full fat
  • 1 tablespoon fresh or frozen coriander finely chopped
  • 1 clove garlic crushed
  • 1 pinch salt flakes


  • Put 850ml (1 ½ pints) of water in a saucepan or wok and add grated ginger, ground cumin, grated turmeric (if using), ground 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 30 seconds or 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 chopped tomatoes.
  • Cook for a minute and then add to the lentil mixture, taste, season with more salt and add the sweetcorn or peas.
  • Cook gently for a further 5-10 minutes under a lid until the sweetcorn/peas are cooked.
  • Mix the Greek yogurt, chopped coriander, crushed garlic and salt together to make the dressing.
  • Serve with Basmati rice or roti and top with the yogurt dressing. Mango chutney goes really well too!


For a hotter curry add more Madras curry powder or use a hotter curry powder. Try ringing in the changes with other vegetables from the freezer such as spinach, broad beans etc.
You could also have this as a side dish to a meat curry.