Print
Course Entrees
Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free, Vegetarian
Recipe Contributed By Dennis the Prescott

Share This Recipe

Sweet Potato Cauliflower Dahl Curry

Prep Time 10 minutes
Cook Time 30 minutes
servings

Ingredients

  • 1 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 1 onion, red; diced
  • 1 tbsp ginger, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1/2 tsp coriander, ground
  • 1/2 tsp paprika
  • 1/2 tsp salt, sea
  • 1 cup bell pepper, diced
  • 4 1/2 cups vegetable stock
  • 1 cup lentils, green, dried
  • 2 medium sweet potato, cubed (about 3 cubes)
  • 1 tin chickpeas, drained and rinsed (540ml)
  • 2 cups cauliflower, cut into florets
  • 1-2 red chilis
  • 1 green onions, sliced
  • 1/4 cup cilantro
  • 1/2 cup yogurt
  • rice, or Naan bread, for serving (leave out bread for gluten free)

Instructions

  • Heat a stock pot (or high-sided pan with a cover) over medium-heat, and pour in the oil. When hot, add the mustard seeds and cook for one minute. Stir in the red onion, garlic, and ginger, and cook, stirring often, for 5 minutes. Add the red bell pepper, curry powder, turmeric, ground coriander, and paprika, and, stirring often, cook for one minute, until the spices are fragrant and your kitchen smells like heaven.
  • Add the stock, lentils, chickpeas, and diced sweet potatoes, and give everything a good mix. Bring to a simmer, then cover and reduce heat to medium-low. Cook for 20 minutes, then fold through the cauliflower. Cover and cook an additional 10 minutes, until the lentils and potatoes have softened and cooked through.
  • Top curry with sliced chilies and green onions, and serve with naan bread or rice.
Comments