Spinach dhal

Curry favour with this vegie dish.

  • 40 mins cooking
  • Serves 4
  • Print
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?


Spinach dhal
  • 2 cups (350g) lentils, freekeh and beans superblend (see tip)
  • 2½ tablespoons olive oil
  • 1 onion (150g), chopped finely
  • 2 fresh long red chillies, seeded, chopped finely
  • 2 teaspoons brown mustard seeds
  • 3 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • ½ teaspoon ground turmeric
  • 16 curry leaves, plus 2 stems extra
  • 3 cups (750ml) vegetable stock
  • 1 tablespoon tamarind puree
  • 1 bunch spinach (300g), trimmed, washed
  • 300 grams tempeh, crumbled


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.

More From Women's Weekly Food