Dhal with Sweet Potato and Zucchini

My love and dedication to curry is pretty enduring, so much so that I do insist on having spicy curry on a 40 degree day. I had this delicious lentil dhal on one of those days! However, despite the heat this curry was scrumptious, and was super simple and quick to cook. It is a great dish that does not require a lot of ingredients and offers great health benefits as it is packed with veggies and spices. This recipe is also completely vegan, hence a suitable dish for a dinner party with health concious foodie friends. Dhal is also a great staple for anyone that is vegan or vegetarian due to the large content of protein rich lentils. This recipe in particular was quite spicy, so I would suggest anyone sensitive to spice to bypass the chilli to make a more mild curry.

Serves: 6


800g canned brown/red/yellow lentils (which ever your heart desires)

1 brown onion

3 cloves of garlic

1 inch chopped/grated ginger

2 green chilli's

1 Tblsp coconut oil

4 tsp Indian curry powder

4 tsp tumeric

1/2 tsp chilli powder

1 Tblsp cumin powder

2 cups water

3/4 cup coconut oil

1 medium sweet potato

1 small zucchini

2 cups spinach

Organic brown rice to serve


  1. Dice and fry off the onion, garlic and ginger in coconut oil until brown in a fry pan/pot.
  2. Seed and chop the chilli's and mix in
  3. Drain the lentils (2 cans) and add into mix, add curry powder, chilli powder, cumin powder and tumeric. Let it cook on low heat for about 2 minutes.
  4. Slowly add the 2 cups of water, whilst stirring the mix.
  5. Stir in the 3/4 cup of coconut milk.
  6. Dice the sweet potato into small cubes, add into fry pan and simmer for about 30 minutes or until the sweet potato is soft.
  7. Dice and mix in the zucchini and simmer again until it is also soft.
  8. Finally, add the spinach in just before serving and let it wilt.
  9. Serve with brown rice, or you could use quinoa and enjoy!

I hope you enjoy it as much as I did!

Peta xx