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Curried Vegetables With Dahl

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Ingredients

Adjust Servings:
1 1/2 cups red lentils
4 cups hot water
1 onion chopped
1 fresh green chili pepper minced
3 tablespoons vegetable oil
4 cups diced sweet potatoes
1 tablespoon mild curry powder
1 teaspoon ground cumin
2 tablespoons grated fresh gingerroot
2 cups water

Nutritional information

537.5
Calories
116 g
Calories From Fat
13 g
Total Fat
1.8 g
Saturated Fat
0 mg
Cholesterol
183.1 mg
Sodium
86.2 g
Carbs
17.9 g
Dietary Fiber
11.9 g
Sugars
25.6 g
Protein
859g
Serving Size

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Curried Vegetables With Dahl

Features:
    Cuisine:

    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'.

    • 106 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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.,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’.,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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    Steps

    1
    Done

    Rinse the Lentils Well.

    2
    Done

    in a Saucepan, Add Water and Lentils; Cover Pan and Bring to a Boil.

    3
    Done

    Lower the Heat, Uncover the Pan, and Simmer For 30 Minutes or Until Tender.

    4
    Done

    in a Big Soup Pot, Heat Vegetable Oil Over Medium-High Heat.

    5
    Done

    Add Onion and Minced Chile; Saute For Several Minutes.

    6
    Done

    Add the Sweet Potatoes, Curry Powder, Cumin, and Ginger; Saute 2-3 Minutes, Stirring Often.

    7
    Done

    Add in the 2 Cups of Water.

    8
    Done

    Add the Cauliflower Florets and Bell Peppers; Cover and Simmer For 10 Minutes.

    9
    Done

    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.

    10
    Done

    When the Cauliflower Is Tender, Add in the Spinach, Lentil Puree, and Lemon Juice.

    Avatar Of Michael Nguyen

    Michael Nguyen

    Pho connoisseur whipping up aromatic and flavorful bowls of Vietnamese noodle soup.

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