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Sweet Potato Cauliflower Dahl Curry

Course Entrees
Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 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

  1. 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.
  2. 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.
  3. Top curry with sliced chilies and green onions, and serve with naan bread or rice.