Main, Vegan

Peanut Vege Dhal


Peanut Dhal with potato and carrot

Recipe by Fee ElliottCourse: MainDifficulty: Easy


Prep time


Cooking time



I make dhal all the time…its one of my go too’s when i’m wanting something comforting and grounding. I experiment with all sorts of lentils but this dish i decided to stick with the traditional red lentils which during the cooking process dissolve and make the dish super creamy. Its a tick for fibre and many ticks off your daily vege count. Winning!


  • 1 C of red lentils, washed and soaked

  • Olive oil or Ghee for frying

  • 1 onion, chopped

  • 4 crushed garlic

  • 1/4 C of grated ginger

  • 1/4 C yellow curry paste

  • 2/3 C of peanut butter

  • 3 Cups of vegetable stock

  • 1 can of coconut milk

  • 1/4C tamari sauce

  • honey to taste

  • 2 carrots, chopped into bite size pieces

  • 2 potatoes, peeled and chopped

  • 1 C of silverbeet, leafy part, chopped

  • Freshly chopped mint to top


  • Wash red lentils well and soak for min 30 minutes or longer
  • In a large pan heat oil then fry up onions till soft
  • Add garlic, ginger and yellow paste. Stir well. Turn heat down a little
  • Add peanut butter, mixing through
  • Add the stock, coconut milk, tamari, honey & stir
  • Have a taste test of the sauce; if you would like more heat add some more yellow paste 1 tbsp at a time, maybe you want more peanut flavour add another 1/4c of so. It may even need a tad more honey. Make the sauce your own.
  • Add the washed, drained lentils to the sauce, stir then add the rest of the root vegetables.
  • During cooking it can stick to the bottom as the lentils dissolve and of course the honey so simmer on a med-low heat stirring every now and then. Over time the sauce will start to thicken up.
  • Once the root vegetables are soft the dish is nearly ready.
  • The last step to is add the chopped silverbeet for the greenery effect and additional nutrition. Stir though put a lid on and let it rest until ready to serve. It’ll cook with the heat of the dish.
  • Serve with rice and chopped mint


  • This dish tastes better the next day. You’ll be looking at your watch all morning for your lunch break. Make sure you place any left overs into a box that you can take with you to work. Or you can place in the freezer for the following week. I like to store in freezer safe glass jars about 2 cups per container this will serve 2 people with rice and some extra veges.
  • You could also chop 1/2C per person of chopped cucumber pieces and some red peppers to add a crunch and freshness to the meal.
  • Soaking lentils is not a must but is ideal. Start by giving the lentils a really good rinse and remove all the ones that look off colour. Most lentils have a protective coating and for some people this can irritate their digestion so by rinsing and soaking this removes most of it. Its a habit I just do automatically and sometimes I’ll even cook the lentils separately so to remove the scum then add to the dish.

Leave a Comment

Your email address will not be published. Required fields are marked *