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Easy vegetarian dahl dinner bowls recipe
Easy vegetarian dahl dinner bowls recipe
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Try my easy vegetarian dahl dinner bowls with roasted veggies for a budget-friendly meal. Use stock cubes and tomato paste for added flavor without extra cost. Save on ingredients with the Savvy Dinner Plan for a whole month of delicious meals.
Ingredients:
  • 22.20 gm Simply Tomato Paste
  • 1 tsp garam masala
  • 36.80 gm vegetable oil
  • 500g (about 2 small) sweet potatoes, peeled, thickly sliced
  • 1 red onion, cut into thick wedges
  • 200g cauliflower, cut into florets
  • 20g butter
  • 1 brown onion, coarsely chopped
  • 1 zucchini, coarsely chopped
  • 5.00 gm Keens curry powder
  • 2 Vegetable Stock Cubes, crumbled
  • 210g (1 cup) red split lentils, rinsed, drained
  • 250ml (1 cup) Coconut Milk
  • 40g baby spinach, to serve
  • Fresh coriander sprigs, to serve
  • 2 tsp finely grated fresh ginger
Instructions:
  • Preheat your oven to 220C (200C fan forced) and prepare a large baking tray lined with baking paper.
  • In a large bowl, mix together the tomato paste, garam masala, and 1 tbsp of oil. Add the sweet potato and toss until evenly coated. Season to taste. Arrange everything on a prepared tray along with red onion. Roast for 10 minutes. Next, add the cauliflower to the tray, drizzle with the remaining oil, season, and continue roasting for 20-25 minutes until golden and tender.
  • In a large saucepan over medium heat, melt the butter until shimmering. Sauté the brown onion and zucchini for 5 minutes, stirring occasionally until the onion softens. Stir in the ginger, garlic, and curry powder and cook for 1 minute until fragrant.
  • Turn up the heat to high. Mix in 750ml (3 cups) water and stock cubes into the curry, then bring it to a boil. Introduce the lentils and lower the heat to simmer partially covered, stirring occasionally, for 20 minutes. Blend in the coconut milk, season to taste. Simmer uncovered for 10-15 minutes until lentils are tender and the mix thickens. Take it off the heat and let it rest for 5 minutes to thicken further.
  • Serve the dahl in individual bowls, then garnish with roasted vegetables, spinach, and fresh coriander before enjoying.

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