The vegetable curry with lentils recipe combines Dal Makhani with sweet potatoes and coriander for a lovely taste.
Less than 20 mins to make.
Full of flavour, vegan & lactose free
How to make vegetable curry with lentils
Ingredients:
- 200 g Sweet potato
- 1 bag Dal Makhani – see note below
- 200 ml Coconut double cream
- 2 tbsp Chopped Coriander (Cilantro)
- 2 tbsp Olive oil
- 100 ml Water
Equipment
- 1 Large frying plan (Or wok)
- 1 Knife and chopping board
Instructions
- Peel the sweet potato and cut into cubes
- Add the olive oil into frying pan (or wok) and fry for 5 minutes
- Add 100 ml boiling water and the Dal Makhani
- Simmer for 10 minutes on low heat
- Add the coconut double cream
- And lastly add the chopped coriander.
How to use the vegetable curry
It tastes lovely either with fresh rice or naan bread or chapatis
3 Key items
There are 3 key elements to making the quick & easy vegetable curry:
1. Delhi dal Makhani
In the recipe I used Dal Makhani – which is a North Indian dish containing black gram lentils, cooked with red kidney beans and tomato.
The ‘authentic’ recipe using all the ingredients tastes fantastic but it will take between 30 minutes and 4 hours to cook.
The ‘ready made’ alternative tastes lovely and is ideal if you want to make an quick & easy vegetable curry.
You can either buy it in some supermarkets or it’s
2. Coconut double cream
The original recipe suggested using creme fraiche, similarly very often whipped or double cream is suggested. Coconut milk is an alternative but coconut double cream tastes fantastic.
3. Coriander
A very popular herb coriander is used in many different recipes, ranging from Chinese stir-fry to Mexican Salsa, etc.
It is really easy to grow at home, and from planting seed to harvest will only take 1 to 2 months – even indoors (in your kitchen, spare bedroom, garage, etc.
All you will need are seeds, growing system and some growing lights.
For more info have a look at – how to grow coriander
Vegetable curry with lentils
Equipment
- 1 Large frying plan (Or wok)
- 1 Knife and chopping board
Ingredients
- 200 g Sweet potato
- 1 bag Dal Makhani
- 200 ml Coconut double cream
- 2 tbsp Chopped Coriander (Cilantro)
- 2 tbsp Olive oil
- 100 ml Water
Instructions
Prepare the sweet potato
- Peel the potato and cut into cubes200 g Sweet potato
- Add the olive oil into frying pan (or wok) and fry for 5 minutes2 tbsp Olive oil
Make the vegetable curry
- Add 100 ml boiling water and the Dal Makhani1 bag Dal Makhani, 100 ml Water
- Simmer for 10 minutes on low heat
Finalise the dish
- Add the coconut double cream200 ml Coconut double cream
- And lastly add the chopped coriander.2 tbsp Chopped Coriander (Cilantro)
Video
Nutrition
What to eat with the quick & easy vegetable curry with lentils
It tastes lovely either with fresh rice or naan bread or chapatis
The country recipe challenge.
This recipe is part of my country recipe challenge, where I am trying to find 1 recipe from each country in the world.
The easiest way to keep updated is to follow me on either my Instagram or Facebook page.
Have you made the recipe?
Would love to hear what you thought of it
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