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{Meatless Monday} Crock Pot Curried Dal

November 7, 2011

Quick, cheap, easy, tasty and nutritious!

A million thankyous to Liz Orchard for this AWESOME and (almost famous) recipe for Crockpot Curried Dal. We served it over quinoa for an extra healthy kick. My husband was loving every bite and didn’t complain once he was eating kale (again).

What is Dal? Dal is best described as a lentil “stew”. It is regularly eaten with rice and vegetables in Southern India.

Warning this dish is VERY filling. Guy didn’t go back for seconds because he was stuffed. We ate off this recipe for 2 nights, plus one lunch.


  • 1-2 medium large yellow onions diced
  • 3-4 garlic cloves sliced or minced
  • 2-4 TBSP curry powder or paste (more or less to taste)
  • 1/2-1 c red lentils (I used green and it still turned out great.)
  • 1 can coconut milk  (Unsweetened full fat. Not the stuff next to the Silk Milk.)
  • 1 can (15 oz) diced or crushed tomatoes (or use fresh if you got ’em)
  • Water or stock (more or less depending on how thick you like it.)
  • 2 cups of chopped frozen kale
  •  1 cup of mixed frozen veggies added about 30 min before serving. (Here is the poetry that touched my soul: add pretty much any left over veg you have and it will be great!)
  • Salt to taste


  1. Saute the onions and garlic until soft (about 2 min) to that add your curry powder or paste and cook until fragrant but do not burn. (about 1 min)
  2. Toss the onion/garlic/curry mixture in your crockpot with the rest of the ingredients. (You can deglaze the pan with some water and add that to the crock too if you are feeling inspired.)
  3. Give it a good stir.
  4. Cook in crockpot for 4-6 hours on high, or 6-8 hours on low.
  5. Serve over brown rice or quinoa

Optional: I added some shredded coconut to my portion immediately before eating. Holy Hannah manna from the Gods!


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