Curried Vegetables with Dahl
Indulge in the vibrant flavors of this Curried Vegetables with Dahl recipe, a comforting vegan dish packed with tender red lentils and a colorful medley of hearty vegetables, all simmered in a fragrant coconut milk curry. Highlighting aromatic spices like cumin, coriander, and turmeric, this recipe offers a rich, earthy depth of flavor that perfectly complements the mild creaminess of the lentils. With just 20 minutes of prep time, this one-pot meal is a satisfying and nutritious choice for busy weeknights or cozy family dinners. Serve it over fluffy steamed rice or alongside warm flatbread for a complete meal, and don't forget a sprinkle of fresh cilantro for a burst of brightness. Perfect for lovers of plant-based comfort food, this dish combines wholesomeness and bold Indian-inspired flavors in every bite!
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Recipe Information
Ingredients
- 1 cup red lentils
- 3 cups water
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 tablespoon, grated ginger
- 2 medium, chopped tomatoes
- 1 large, chopped carrot
- 1 medium, chopped potato
- 2 cups cauliflower florets
- 1 cup, trimmed green beans
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 2 tablespoons, chopped (optional) fresh cilantro
Instructions
Rinse the red lentils thoroughly under cold water. In a medium saucepan, combine the lentils and 3 cups of water. Bring to a boil over medium heat, then reduce to a simmer. Cook uncovered for 15-20 minutes, stirring occasionally, until the lentils are soft. Set aside.
In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
Add the curry powder, turmeric, cumin, and coriander. Stir well and toast the spices for 1 minute to release their aroma.
Add the chopped tomatoes and cook for 3-4 minutes until they soften and begin to break down.
Stir in the chopped carrot, potato, cauliflower florets, and green beans. Cook for 5 minutes, stirring to coat the vegetables with the spices.
Add the cooked lentils and coconut milk to the pot. Stir well to combine all ingredients.
Season with salt and bring the mixture to a simmer. Cover the pot and cook for 15-20 minutes, stirring occasionally, until the vegetables are tender.
Taste and adjust seasoning if needed. If the curry is too thick, add a splash of water to reach your desired consistency.
Garnish with fresh cilantro if desired, and serve the curried vegetables with dahl over steamed rice or with warm flatbread.
Nutrition Facts
Calories |
347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1558 mg | 68% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 11.6 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1162 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
