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A comforting, fragrant dhal of red lentils simmered with a rainbow of vegetables, including aubergine, cauliflower, broccoli, cabbage and long beans, in a warming blend of turmeric, cumin, coriander, fennel and chilli with curry leaves. It’s naturally plant-based and made in one pot. Lentils provide plenty of protein, and all the vegetables pack in fibre and vitamins.
1.
Heat the oil in the saucepan over a medium heat. Add the curry leaves and let them sizzle for a few seconds, then add the onion and cook until soft (5 minutes).
2.
Stir in the garlic and ginger for 1 minute. Add the turmeric, coriander, cumin, fennel and chilli powder, and cook for 1 minute, stirring.
3.
Add the tomatoes and cook until starting to soften (3 minutes).
4.
Add the lentils and 1 litre water. Bring to the boil, then simmer, stirring occasionally, for 10 minutes.
5.
Add the aubergine, cauliflower and long beans. Simmer until the lentils are soft and the vegetables are almost tender (10 minutes).
6.
Add the cabbage and broccoli and simmer until all the vegetables are tender (5–7 minutes). Add a splash of water if it gets too thick. Stir in the salt and serve.
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Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Reheat until piping hot all the way through, adding a splash of water if it has thickened. Freeze for up to 3 months; defrost overnight in the fridge and reheat until piping hot.
Tip
Higher protein: Serve with a spoonful of 0% fat Greek yoghurt, or unsweetened soya yoghurt for vegan. Bigger appetites: Serve with a wholemeal chapati or a portion of brown rice.
Cost-saving tips
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