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Crockpot Tomatar Dhaal

This post, and one to follow in the days to come, offer up two recipes for the main dishes in an Indian dinner I cooked for a friend this weekend. We had originally planned to also bake something for dessert, but having had seconds (or even thirds…you know who you are) we were not at all tempted and skipped it.

The spread, which my friend declared the best meal I’ve made yet, consisted of a toor dhal in tomato sauce, roasted cauliflower and zucchini* in a coconut curry sauce, chicory and onion salad with fig-infused balsamic vinegar, and basmati rice. For a cooling condiment, mango chutney, from Hannaford‘s own Inspirations line, fit the bill quite nicely. Finally, the rice and curry were garnished with green onions and parsley, respectively.

[*] The menu called for butternut squash, but apparently the Thanksgiving shoppers had bought them all up. :)

This dhaal was inspired by flavors and methods found in the books
Vegetarian Indian (responsible for the spelling) and Fresh From The Vegetarian Slow Cooker.

Get the recipe in Vegan Done Light.

2 Responses to “Crockpot Tomatar Dhaal”

  1. Scott says:

    That’s right, this was my favorite meal so far, and will be my first attempt at a vegan meal when I move into my new place in a couple weeks. Very, very good and varied tastes, quite a bit of punch as far as spices go, but I am kinda wimpy compared to Zenpawn as far as spices are concerned. Four star meal.

  2. Erin says:

    And I was trying to be as gentle as possible with the heat too. LOL.

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