Hearty Dhal Curry

Nourishing, aromatic and filling – this wholefoods plant based dhal is perfect for meal prep.

Course Main Course

Cuisine Indian

Keyword dahl, dahl curry, easy vegan, healthy dinner, healthy meal ideas, healthy vegan dinner, lentil curry, plant based cheese, plant based recipes, plantbased, vegan curry, vegan dinner, vegan meal prep, vegan protein, vegan recipe, vegan recipes, wfpb, wholefood plant based

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 1058kcal

Cost $9

Ingredients

2 red onion
4 garlic cloves
3 cm fresh ginger
2 zucchini
2 tsp curry powder
2 tsp turmeric
2 tsp cumin
1/4 tsp cayenne pepper
2 cups dried red lentils
2 handfuls fresh spinach
1 lime, squeezed
2 vegetable stock cubes
400 ml canned diced tomatoes
400 ml coconut milk
4 tbsp soy sauce
4 cups water
4 tbsp vegetable oil
2 cups rice, cooked to packet instructions

Instructions

Slice onions into half rings. Mince ginger and garlic. Chop zucchini into 1.5cm chunks.
Heat oil in large fry pan on high. Add onion and sauté fr 2 minutes. Add garlic and ginger, stir for a further 1 minute then remove roughly 1/3 of the mixture and set aside.
Add spices, zucchini, diced tomatoes and generous pinch of salt, cook for 4 minutes with the lid on, stirring occasionally to prevent burning.
Add coconut milk, lentils, soy sauce, water and stock cubes. Bring o the boil then reduce to low and simmer for 20 minutes uncovered, stirring regularly. Add extra water if the mixture becomes to thick for your taste.
Add lime juice, then season with salt and peppert taste. Stir through spinach until it wilts (about 30 seconds) then remove from heat.
Serve with rice and garnish with the reserved onion mixture.