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This platter of vegetarian curries looks really impressive and each component is easy to make. Serve with a Heated Highball whisky cocktail to complement the spices in the food. See method
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For the lentil dhal, heat the oil in a medium lidded saucepan and fry the onions for 8-10 mins until tender and lightly golden, then add the garlic and ginger for another min. Stir in the curry paste and tomato paste for another 2-3 mins, then mix in the lentils. Pour in the stock, stir, and add the lid; gently simmer for 20-25 mins, stirring occasionally until the lentils are tender and the liquid has been absorbed. Stir in the lime zest, juice and coriander before serving with extra lime wedges.
To make the turmeric cauliflower curry, cook the potatoes in a pan of boiling water for 8 mins, add the cauliflower for another 3-4 mins until just tender, then drain and set aside.
Heat the oil in a large frying pan and fry the onion for 10 mins until tender and lightly golden. Add the garlic and spices for another min, then stir in the stock, followed by the yogurt. Serve garnished with the black onion seeds and coriander leaves.
Meanwhile, for the spinach curry, heat the oil in a large frying pan and fry the onion for 10 mins until tender and golden. Add the garlic and ginger for 1 min, then the spices and tomato purée for 1 min. Stir in the stock and spinach and let it wilt before stirring in the coriander. Serve the vegetarian thali with warmed paratha and a little raita dip, if using.
Complete your meal with a great highball cocktail. Pour all measured ingredients into an ice-filled highball, then top with more ice and lengthen with ginger ale. Stir and garnish with a red chilli.
See more Curry recipes
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