Curried Vegetables with Dahl

Author:Mousewood at Home, pg. 206
Category:Main Courses


1 1/2 cups red lentils
4 cups water, hot
onion, chopped (about 1 cup)
fresh green chile, minced
3 tbsp. vegetable oil
sweet potatoes, peeled and diced (about 4 cups)
1 tbsp. mild curry powder
1 tsp. ground cumin
2 tbsp. fresh ginger root, grated
2 cups water
1/2 heads cauliflower (about 4 cups florets)
red bell peppers, chopped (about 2 cups)
10 oz. fresh spinach
2 - 3 tbsp. fresh lime juice
 salt to taste


  1. Rinse the lentils. In a covered saucepan, bring the water and lentils to a boil. Reduce the heat, uncover, and simmer until tender, about 30 minutes.
  2. In a large soup pot, sauté the onion and chile in the oil for several minutes. Add the sweet potatoes, curry powder, cumin, and ginger and continue to sauté to 2 to 3 minutes, stirring often.
  3. Pour in the 2 cups of water. Cut the cauliflower into florets and add to the pot. Add the bell peppers, cover, and simmer for 10 minutes.
  4. While the vegetables simmer, rinse, stem, and coarsely chop the spinach. Pour the lentils and their cooking liquid into a blender or feed processor, and purée for 2 to 3 minutes to make a smooth dahl.
  5. When the cauliflower is tender, stir in the spinach in the dahl, and the lemon juice. Simmer just until the spinach has wilted. Add salt to taste, and serve immediately.