Dal Vegetable Curry


I love love love Indian food. It's so savory, full of flavors, and oh the aroma. All you need to master is how much spices you should add. Once you get that down, you can start playing with the endless combinations.


This recipe is a little bit sweet from the squash. I topped it with red chili pepper sauce at the end to balance the flavors anddd ohhh my god! So delicious. I just wish I had some naan. But I'll leave that for another recipe. Garlic naan? Mmmmmm.

Dal Vegetable Curry


  • 2 cups vegetable stock
  • 2.5 cups water
  • 1 onion diced
  • 6 garlic cloves minced
  • 2 cups split red lentils soaked
  • 3 cups diced squash (about 1 medium squash)
  • 3 medium potatoes
  • 2 tbsp curry powder
  • 1 tbsp soy sauce
  • 1 cup coconut milk (canned)
  • salt & pepper to taste


  1. Heat a large saucepan on low-medium heat
  2. Add two tbsp of water then add the onions and saute them for about 5 minutes
  3. Add the garlic and a little bit of water just so they don't stick and saute for 3 minutes
  4. Add the lentils and mix them in then add the broth and water
  5. Bring to a boil then lower the heat and let it simmer covered
  6. Add the potatoes and simmer for 5 minutes
  7. Add the squash and let it cook for another 15-20 minutes until the veggies are soft and the lentils are opened up
  8. When almost all of the liquid is absorbed add the curry powder, salt, pepper, and soy sauce and mix
  9. Add the coconut milk and mix well
  10. Bring to a boil then take the pot off the stove
  11. Serve with rice and garnish with some coconut milk and parsley