I love a good curry - especially a quick one! Dahls are great for a quick, easy and tasty dinner. They are also vegetarian, and vegan (if you don't use ghee). For meat-eaters (and not-so-quick) curries - scroll down. I like to mix it up and use different pulses:

  • Red lentils are the quickest to cook, but they also become the most porrridge-like in consistency
  • Yellow split peas take a little longer, but still maintain a little of their texture
  • Green lentils are the longest to cook, but maintain most of their texture

On my blog, I have two quick and easy dahl recipes:

One can be done with either red lentils or yellow split peas, the other is the same recipe, but adapted for green lentils.

Yellow or red? https://crichtonscoop.wordpress.com/2016/11/09/oh-dahling-2-yellow-or-red-dahl/

Green lentil curry: https://crichtonscoop.wordpress.com/2016/11/02/oh-dahling-green-lentil-curry/

Another quick, vegetarian and vegan recipe (again if you use oil instead of ghee) using cauliflower is:  https://crichtonscoop.wordpress.com/2016/08/06/hot-hot-hot-cauliflower-curry/

 

Not-so-quick (and meaty curries):

If you are a meat-eater, these two curries below go really well with the quick curries above. When my husband and I are on holidays we will do cook ups for the term. Curry is always involved. We spend the time making meat curries to freeze, then, during the working week, we can take out a meat one, and one of us will make a vegetarian curry to go with. Make some extra rice, and you have work lunches for two days with the leftover vegetarian curries. Win win.

Lamb Rogan Josh: https://crichtonscoop.wordpress.com/2016/08/06/hot-hot-hot-lamb-rogan-josh/

Red pork: https://crichtonscoop.wordpress.com/2016/08/06/hot-hot-hot-red-pork-curry/