Dinner ideas

Spinach dhal

Curry favour with this vegie dish.
silver beet dhal

This hearty vegetarian curry dish is packed with hearty goodness of lentils, freekeh and beans mix and rich curry flavours for a gorgeous vegan dish topped with tempeh.

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Silver beet dhal

1.Bring a large saucepan of water to the boil. Rinse lentil mixture under cold running water. Add to pan of boiling water; cook for 10 minutes or until tender. Drain well.
2.Heat 1 tablespoon of the oil in a large heavy-based saucepan; cook onion, chilli and mustard seeds, stirring, for 3 minutes or until onion is soft. Add remaining spices and 16 curry leaves; cook, stirring, for 1 minute or until fragrant. Add drained lentil mixture, stock and tamarind to pan; cook, stirring, for 5 minutes or until mixture is thickened slightly but still a thick soup consistency. Stir through spinach until just wilted; season to taste.
3.Heat 1 tablespoon of the oil in a large non-stick frying pan over high heat; cook tempeh, stirring, for 5 minutes or until crisp.
4.Heat remaining oil in a small frying pan over high heat; cook extra curry leaf stems for 5 seconds or until crisp. Top dhal with tempeh and fried curry leaves; serve.

We used McKenzie’s brand blend of lentils, freekeh and beans, available from major supermarkets.


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