This is an all time favourite Indian curry dish that everyone has a palate for. Dahl’s are super versatile as you can make almost any vegetable your core ingredient for the dish, lentil being the most popular. I used red lentils and baby potatoes as my core ingredients for the curry.
Potatoes are a great addition to a curry, loaded with B vitamins, Vitamin C, Copper, Manganese, and Zinc. They taste great too in curry.
This dish is perfect to cook for friends or family who aren’t vegan to prove to them that meals CAN taste great without dairy or meat.
What you’ll need:
- 2 cloves garlic
- 4 baby tomatoes
- 1 red onion
- 1 can mixed beans – with no added salts
- 300g red lentils
- 350g baby potatoes (sweet potatoes work well too)
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 4 tsp medium/hot curry powder
Finely chop up the garlic, onion, and tomatoes. Add the garlic and onion into a pot with some water to fry. Let the onions sweat a bit before adding the tomatoes.
Cut up the baby potatoes into quarters and put them in a separate pot covering them with boiling water. Let them cook until soft. (usually takes around 20 minutes)
Let onion and tomatoes mix soften for a further 5-10 minutes before adding in the spices: cumin, turmeric, curry powder, paprika, and some salt and pepper. Turn the heat down to a low heating at this point and let the ingredients simmer for another couple of minutes, adding in some water when necessary to avoid the mix from drying out or burning.
Add about 400ml of water to the pot along with the washed beans and lentils to the tomato and onions mix. On a medium/low heat let the lentils cooks for about 15 minutes.
When the potatoes are cooked add them into the curry mix and turn the heat down low and let it simmer for another 15-20 minutes letting them soak up the curry flavours.
Add more curry powder if you feel the sauce is too runny otherwise add water if it’s too thick.
To serve add the curry over a bed of rice and chop some fresh coriander over the top.