My love and dedication to curry is pretty enduring, so much so that I do insist on having spicy curry on a 40 degree day. I had this delicious lentil dhal on one of those days! However, despite the heat this curry was scrumptious, and was super simple and quick to cook. It is a great dish that does not require a lot of ingredients and offers great health benefits as it is packed with veggies and spices.
This recipe is also completely vegan, hence a suitable dish for a dinner party with health concious foodie friends. Dhal is also a great staple for anyone that is vegan or vegetarian due to the large content of protein rich lentils. This recipe in particular was quite spicy, so I would suggest anyone sensitive to spice to bypass the chilli to make a more mild curry.
800g canned brown/red/yellow lentils (which ever your heart desires)
1 brown onion
3 cloves of garlic
1 inch chopped/grated ginger
2 green chilli’s
1 Tblsp coconut oil
4 tsp Indian curry powder
4 tsp tumeric
1/2 tsp chilli powder
1 Tblsp cumin powder
2 cups water
3/4 cup coconut oil
1 medium sweet potato
1 small zucchini
2 cups spinach
Organic brown rice to serve
- Dice and fry off the onion, garlic and ginger in coconut oil until brown in a fry pan/pot.
- Seed and chop the chilli’s and mix in
- Drain the lentils (2 cans) and add into mix, add curry powder, chilli powder, cumin powder and tumeric. Let it cook on low heat for about 2 minutes.
- Slowly add the 2 cups of water, whilst stirring the mix.
- Stir in the 3/4 cup of coconut milk.
- Dice the sweet potato into small cubes, add into fry pan and simmer for about 30 minutes or until the sweet potato is soft.
- Dice and mix in the zucchini and simmer again until it is also soft.
- Finally, add the spinach in just before serving and let it wilt.
- Serve with brown rice, or you could use quinoa and enjoy!
I hope you enjoy it as much as I did!