Recipe of the Week – 16th March 2015 – Keralan Root Vegetable Curry with Mung Bean Dhal

I love making new curries and experimenting with different flavours, and recently I was looking for an alternative to rice or Naan. I then realised that I had some mung beans and after a bit of research found that a mung bean dhal is often used as a side in Indian cooking. I found that the nutty flavours of the dhal worked really well with this sweet coconutty curry.

Serves 6


Mung Bean Dhal

400g dried mung beans, soaked overnight

300ml water

1 x 400g can of good quality chopped tomatoes

1 small onion, diced

2 cloves of garlic, chopped

1 tsp turmeric 

1 tsp sea salt

1 tsp garam masala

Keralan Root Vegetable Curry

400g potatoes, peeled and cut into 2cm dice

1 large sweet potato, roughly chopped

300g red split lentils

6 tbs sunflower oil

1 red pepper, chopped

200g button mushrooms, sliced

2 large carrots, chopped

1 small onion, finely chopped 

2 cloves of garlic, chopped 

1 tsp chopped fresh ginger

1 x 400ml can of coconut milk

1 tsp sea salt

1 tsp turmeric

1 tsp garam masala


For the Dhal

1. Add all ingredients in a large saucepan and simmer gently for approximately 20 minutes, stirring occasionally until all water is absorbed.

For the Curry

1. While the dhal is cooking, heat the  oil in a large saucepan and add all of the vegetables. Saute gently for 10 minutes, stirring regularly.

2. Add the garlic, ginger, lentils, water, spices, salt and coconut milk and mix well.

3. Cover the saucepan and simmer gently for 20 minutes then remove the lid and continue to simmer for a further 10 minutes to allow to thicken.

4. Serve with the mung beans and garnished with chopped coriander.


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