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

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Sweet Potato Cauliflower Dahl Curry

Prep Time 10 minutes
Cook Time 30 minutes


  • 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)


  • 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.