I have lots of lovely dahl recipes on this blog but this one is made with just dry ingredients to flavour it, especially handy when you’re low on fresh ginger, garlic and onion like I was when a curry craving hit.

This is also super quick (for a dahl) to make so great for lunch when you’re working from home or for an easy dinner. I love serving it with a crispy egg on top and in my mind the drizzle of crispy chilli oil is essential. I’m obsessed with the stuff and you should be able to buy it at any asian grocer. It’s the stuff they usually have on the table at dumpling restaurants and I’m obsessed with it.

I’m a big fan of making curry or dahl with just what you’ve got, they’re a great way to use up any vegetables languishing in your fridge. With that in mind you could replace the zucchini with grated carrot or even butternut pumpkin and the cauliflower with sweet potato. You could use shredded kale instead of spinach but I’d add that 5 minutes before the miso as it can take more heat than the spinach. I like the spinach leaves to be just wilted so there’s still texture to it.

Add a fried egg and you have my ideal easy and comforting meal! Without the egg it’s a delicious, and still protein rich, vegan meal.

Serves 4

Ingredients

1 Tbs extra virgin olive oil

2 tsps curry powder

1 tsp paprika

1/2 tsp mustard seeds

1/2 tsp ground coriander

1/2 tsp chilli powder

1 cup split red lentils

1 zucchini, finely grated

2 cups cauliflower roughly chopped into 1-2cm pieces (run your knife through it rather than separating) approx 1/3 cauliflower

1 can whole tomatoes

2 cups vegetable stock

1 can coconut cream

1 tsp soy sauce (use tamari to keep it gluten free)

1 tsp miso paste

1 tsp lime juice

2 cups baby spinach

Lime and crispy chilli oil to serve

An egg per serve * optional

Directions

Place a medium pot on medium high heat and once hot add your oil. Follow with the dry spices and stir for 30 seconds, until fragrant.

Add the lentils and stir to coat in the spices then add the zucchini and cauliflower. Cook for 2 minutes on low heat.

Add the tomatoes and stock and simmer for 20 minutes, stirring occasionally to make sure it doesn’t catch. Add the coconut cream and cook for 15 minutes or until lentils are breaking down and soft. If you want a pretty drizzle of coconut cream on top when you serve then reserve a couple of tablespoons for this.

Put the miso in a small bowl and add 2 Tbs of hot water, stir to dissolve and add this, the lime and the soy sauce to the lentils. Check for seasoning and adjust as necessary. Stir through the spinach just before serving.

Serve with a fried egg, as is or over rice. A wedge of lime and a drizzle of crispy chilli oil is the perfect way to finish. A dollop of coconut yoghurt is delicious too.

If using an egg just fry in oil until crispy once the dahl is cooked. The dahl will keep warm!

HH. x