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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Beans, Pulses, Legumes, Dals
Contributed by Vegetarians and Vegans from around the world

Curried Vegetables & Dahl
From: Kristin Phillips

Recipe By: Moosewood Restaurant Cooks at Home; Serving Size: 4 Preparation Time :0:40

  • 1 1/2 cups red lentils or yellow split peas
  • 4 cups hot water
  • 1 onion -- chopped
  • 1 fresh green chile -- minced
  • 2 tablespoons vegetable oil
  • 2 sweet potatoes -- peeled and diced
  • 1 tablespoon mild curry powder
  • 1 teaspoon ground cumin
  • 2 tablespoons grated ginger root
  • 2 cups water
  • 4 cups cauliflower florets
  • 2 green or red bell peppers -- chopped
  • 10 ounces fresh spinach
  • 3 tablespoons fresh lemon juice
  • salt -- to taste
Rinse the lentils or split peas. Lentils cook faster and absorb less water than split peas, so use 4 cups of water for lentils, 5 cups of water for split peas. In a covered saucepan, bring the water and lentils or peas to a boil. Reduce the heat, uncover, and simmer for about 30 minutes, until tender.

In a large soup pot, saute the onion and chile in the oil for several minutes. Add the sweet potatoes, curry powder, cumin, and ginger and continue to saute for 2 or 3 minutes, stirring often. Pour in the 2 cups of water. Add cauliflower and bell peppers to the pot, cover and simmer for 10 minutes.

While the vegetables simmer, rinse, stem, and coarsely chop the spinach. Pour the lentils or peas and their cooking liquid into a blender or food processor, and puree for 2 or 3 minutes to make a smooth dahl. When the cauliflower is tender, stir in the spinach, the dahl and the lemon juice. Simmer just until the spinach has wilted. Add salt to taste, and stir immediately.

Per serving: 431 Calories; 9g Fat (17% calories from fat); 26g Protein; 68g Carbohydrate; 0mg Cholesterol; 100mg Sodium

Serving Ideas : Serve with Coconut Basmati Rice or other simple grain.