Comfort dahl with stir-fried vegetables

This takes less than 30 mins to make, fills you up and makes you want to snuggle on the sofa. Vegan, Gluten Free


(per portion – multiply up as required)

½ cup red lentils

1 tablespoon desiccated coconut

1 teaspoon mild curry powder

½ teaspoon turmeric

½ teaspoon vegetable stock powder

pinch dried methi (if available)

2 cups water

Vegetables: this depends on what is in the fridge or garden. Mix up what ever you want.

6 white mushrooms chopped coarsely, or 1 capsicum, or 2 small courgettes, or an onion, or some cauliflower etc ect.

2 cloves garlic chopped fine

1 bunch leafy greens – coriander, silverbeet, spinach, beet tops etc.

1 pinch karengo fronds (if you have them. Karengo is a local seaweed)


  1. Place all the dahl ingredients in a bowl, stir and place in the microwave for 4 minutes, stir and repeat, stir and repeat. Add more water if needed. Depending on the power of your microwave, you may need another few minutes or a few less.   OR If you don’t have a microwave, place it in a small saucepan, bring to the boil and simmer until lentils cooked. Should be a thick soup consistency.
  2. Meanwhile heat a non-stick frying pan, add 1 teaspoon of oil if you want, but you can do this without. Add the mushrooms or other veges and stir-fry until just browning.
  3. Add the garlic, seaweed (if using) and greens. Stir fry until wilted and slightly dry (the veges can be very dry or not, to your taste).
  4. When the dahl is done, remove from microwave or stove, place in bowl for consumption and pour the vegetables over the top.

Find a comfy place to sit and tuck in!


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