Dhal Curry with Vegetables

Dhal Curry with Vegetables

  • Vegetarian
This Dhal Curry with Vegetables recipe will become a regular after you've made it once! Find out all the required ingredients and cook instructions here.
  • 20 MINS

    Cooking Time

  • 10 MINS

    Prep Time

  • 4 People


  • 2 Tbsp. (30 mL) olive oil
  • 1 small onion, chopped (about 1/2 cups) [125 mL]
  • 1 Tbsp. (15 mL) minced fresh ginger
  • 1 tsp. (5 mL) curry powder
  • 1/8 tsp. (0.5 mL) cayenne pepper
  • 2 cups (500 mL) diced butternut squash
  • 2 tomatoes, seeded and chopped (about 1-1/2 cup) [375 mL]
  • 3 cups (750 mL) water
  • 1 cup (250 mL) red lentils, rinsed
  • 1 Knorr Selects™ Vegetable Bouillon Cube(s)
  • 2 cups (500 mL) hot cooked basmati rice

  1. Heat oil in medium saucepan over medium-high heat and cook onion, ginger, curry powder and cayenne pepper, stirring frequently, until fragrant, about 2 minutes. Stir in squash and tomatoes and cook, stirring occasionally, until vegetables start to soften, about 4 minutes.

  2. Stir in water and lentils and bring to a boil. Stir in Knorr® Vegetable Bouillon Cube and stir until Bouillon is dissolved. Reduce heat and simmer, stirring frequently, until lentils are very tender and mixture is thickened, about 15 minutes.

  3. Serve over basmati rice and top, if desired, with yogurt and chopped fresh cilantro.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 400.0
Calcium (g) 86.0 mg
Carbohydrates (g) 66.0 g
Fat (g) 9.0 g
Fiber (g) 8.0 g
Iron (g) 5.0 mg
Potassium (g) 792.0 mg
Protein (g) 15.0 g
Saturated Fat (g) 1.5 g
Sodium (g) 420.0 mg
Sugar (g) 4.0 g
Trans Fat (g) 0.0 g

Tip: Delicious with a sliced cucumber, red onion and mint salad on the side.

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