Vegan Curry
Once the rice is on, both these dishes can be prepped and cooked alongside each other and everything served together. A few variations can be made to these dishes if desired, such as the type of lentil you prefer to use, I’ve used tinned here as they are the quickest option, however you can use dried if you prefer and just add water. As for the spice in this dish, that’s up to you too, for me I like a very hot Dahl and a mild Saag Aloo.
Servings Prep Time
4adults 10minutes
Cook Time
25minutes
Servings Prep Time
4adults 10minutes
Cook Time
25minutes
Ingredients
Rice
Saag Aloo
Dahl
Instructions
Rice
  1. Boil water Measure 2 cups boiling water to 1 cup rice, cover and simmer.
Dahl
  1. Fry the onion in the coconut oil on a low heat for 2-3 minutes.
  2. Add garlic, ginger and seeds and stir in the curry powder when the seeds start popping.
  3. Add lentils and coconut milk, stir, cover and cook on a low heat for 15 minutes.
Saag aloo
  1. Heat the oil in a large pan, add the onion, and fry on a low heat for 2-3 minutes
  2. Add the garlic, ginger and seeds.
  3. Stir in the Garam Masala when the seeds start popping. Add the potatoes and cook for a further 3-5 minutes.
  4. Add a large splash of water, season with salt and pepper, cover, and cook for 8-10 minutes.
  5. When the potatoes are soft put the spinach on the top of the curry, cover again and cook until the spinach is wilted.
  6. Take off the heat, stir and serve with some roughly chopped coriander.