Dinner ideas

Spinach dhal

Curry favour with this vegie dish.
silver beet dhal
4
40M

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.

Looking for more vegetarian curry recipes?

Ingredients

Method

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.

Note

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