A staple dish in Indian cuisine, this vegetarian dhal with vegetables is made with coconut milk, giving it extra flavor. Serve with rice, warm naan, or chappatis.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.

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  • Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.

  • Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.

  • Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.

Nutrition Facts

448 calories; protein 12.5g 25% DV; carbohydrates 33g 11% DV; fat 32.5g 50% DV; cholesterolmg; sodium 200.5mg 8% DV. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/26/2020
It was pretty tasty. I added extra garlic and next time I think I would add more green beans. It seemed a little soupy to me so I served it over rice. Read More
(1)

Most helpful critical review

Rating: 3 stars
05/08/2018
I added 1/2 tsp of cayenne pepper and probably 1/2 Tbsp of salt and this recipe was still very bland. I would recommend increasing the spices by 25% and adding a full tsp of cayenne. Also when you serve this over rice it really diluted the flavor. Read More
(3)
24 Ratings
  • 5 star values: 9
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
05/08/2018
I added 1/2 tsp of cayenne pepper and probably 1/2 Tbsp of salt and this recipe was still very bland. I would recommend increasing the spices by 25% and adding a full tsp of cayenne. Also when you serve this over rice it really diluted the flavor. Read More
(3)
Rating: 5 stars
04/09/2018
Supper yummy! Could use a bit more spice and heat but is good as is. Read More
(1)
Rating: 4 stars
01/26/2020
It was pretty tasty. I added extra garlic and next time I think I would add more green beans. It seemed a little soupy to me so I served it over rice. Read More
(1)
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Rating: 4 stars
11/28/2018
The lovely part of making Indian cuisine is the flexibility. I chose to use coconut oil which is more traditional. I also seasoned with curry powder as I was out of turmeric. As with any dish the seasonings can be adjusted for personal taste. I ll definitely make this again. Read More
Rating: 4 stars
03/09/2020
This curry was pretty good! I had to add more cumin and some yellow curry spice. Otherwise pretty good. Worth making Read More
Rating: 4 stars
01/29/2020
I agree with the other reviewers - increasing the spices by 25% would make this a 5 star recipe! Read More
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Rating: 5 stars
01/23/2020
I made this but did not use the lentils. Instead I added potatoes kale sweet peppers and chickpeas. I also did not use vegetable stock I used the starch water from Read More
Rating: 2 stars
02/02/2020
I was eager to make and taste this and followed all instructions. I couldn't believe how bland it was no heat or spice at all. Then I realized the recipe has no curry (it's called Indian Curry in the title?) It needs it. I may make it again with my own take on all the spices garam masala curry more cumin etc. Add the spices!! Read More
Rating: 3 stars
01/30/2020
It was ok. I don t think I will be making this again. It was very bland. Read More