You know those evenings where you’re trying to think of something for dinner, and you’re pretty much working with what’s in the pantry and the bits and pieces that are left over in the vegetable crisper?

This is the meal we make when we’re there.

It’s not a real dahl with a carefully balanced collection of authentic spices. It is hearty, warming, satisfying, and tasty.


easy and inauthentic vegetarian dahl



Easy and inauthentic vegetable dahl

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 3-5 garlic cloves, finely chopped
  • 2 tbsp grated ginger
  • 1 tbsp curry powder (I got your inauthenticity right here)
  • 1 cup red lentils
  • 3 cups vegetable stock
  • 1/2 butternut pumpkin, chopped into chunks
  • 1/2 head cauliflower, chopped into chunks
  • 1 small sweet potato, chopped into chunks


  1. In a large saucepan, heat the oil, then add the onion and garlic, and cook until the onion softens.
  2. Add the ginger and curry powder and cook, stirring until fragrant.
  3. Add remaining ingredients, bring to boil, then cover and simmer for about 30 mins. By this time the veggies should be tender, and the sauce should have thickened. If the sauce is still a little watery, remove the lid and simmer until it thickens up.


We serve this on brown rice with a dollop of natural yoghurt on top. If we can’t be bothered with the rice, a hunk of bread does the trick.

easy and inauthentic vegetable dahl


This is also great for freezing, when it can be cracked out for nights when you don’t have it in you to cook at all. It’s pretty much exactly what I want on those nights – nourishing, and comfortingly spicy.