Veggie Curry and Dahl

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Veggie Curry and Dahl
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A hearty meal of curried vegetables (broccoli, cauliflower, carrots, potatoes and peas) with dahl pleases the palate and fills the belly!

Yields: Serves 4


For the Dahl:

1 cup red lentils

4 cups water or vegetable stock

1/2 tsp turmeric

1 T water or 1 tsp oil

1/2 cup onion, chopped

1 clove garlic pressed

1/2 tsp curry powder*

1/2 tsp ground cumin

Pinch of cayenne pepper

Sea salt or wheat-free tamari soy sauce

For the Curry:

1 cup onion, chopped

2 cloves garlic, pressed

2 carrots, cubed

2 T water

1 potato, cubed

1 1/2 cups cauliflower, chopped

1 cup broccoli, chopped

1 1/2 tsp curry powder

1 tsp cumin

1/2 tsp turmeric

1/4 tsp cayenne pepper

1 cup soy milk**

1 cup peas

2 T wheat-free tamari soy sauce


For the Dahl:

Wash and pick through lentils: remove any stones or debris. Put the lentils, turmeric and stock in a saucepan and bring to boil. Reduce the heat and simmer, uncovered, for 20 minutes. It will have a soup-like quality.

In the meantime, heat the water or oil and add the onion, garlic and spices and cook until onion begins to brown. Turn off the heat.

Add the onion mixture to the cooked lentils and stir. Add salt or tamari to taste.

For the Curried Vegetables:

Cook onion, garlic and carrots in 2 tablespoons of water until onion is soft. Add the potato,cauliflower, broccoli and spices and cook for 2-3 minutes. Add soymilk, cover, reduce heat and simmer for 10-15 minutes. When potato is soft, add the peas and tamari and heat until the peas are warm.

Serve the curried vegetables and dahl with a whole wheat chapatti or tortilla.

Additional Tips

This meal could also be served with brown rice.

*Make your own Curry Spice Blend.

**Check ingredients on the box of your favorite soy milk to make sure it is gluten-free (no barley or wheat products).

Recipe by
Karna Knapp