Curried Vegetables with Dahl

Name: Curried Vegetables with Dahl
Prep time: 40 min
Cook time: 46 min
Total time: 86 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1.5 cup red lentils; 4 cup hot water; 1 onion; 1 fresh green chili pepper; 3 tbsp vegetable oil; 4 cup diced sweet potatoes; 1 tbsp mild curry powder; 1 tsp ground cumin; 2 tbsp grated fresh gingerroot; 2 cup water; 4 cup cauliflower florets; 1 green bell pepper; 1 red bell pepper; 10 oz fresh Baby Spinach; 2 tbsp fresh lemon juice; salt

Gently simmered lentils, potatoes and cauliflower florets, warmed with chilli and curry powder, a South Asian dal.

1 hr 26 min · Serves 4 · Medium

Method

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Time: Prep 40 min · Cook 46 min · 86 min total
Difficulty: medium

1
Rinse the lentils well. In a saucepan, add water and lentils; cover pan and bring to a boil.
2
Lower the heat, uncover the pan, and simmer for 30 minutes or until tender. In a big soup pot, heat vegetable oil over medium-high heat.
30 min
3
Add onion and minced chile; saute for several minutes. Add the sweet potatoes, curry powder, cumin, and ginger; saute 2-3 minutes, stirring often.
3 min
4
Add in the 2 cups of water. Add the cauliflower florets and bell peppers; cover and simmer for 10 minutes.
10 min
5
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.
3 min
6
When the cauliflower is tender, add in the spinach, lentil puree, and lemon juice. Simmer just until the spinach has wilted. Add salt to taste and serve.