The answer was simple, the Indians have mastered the art of making a delicious dish from lentils and various vegetables plus simple snacks that can be used as an appetizer.
The main dishes l chose could be served as a separate meal or as a side dish for the meat lovers, l have included some of the recipes below and hope you will try them. They will become a must at our curry parties and family meals, in fact l enjoyed them so much and my plate was so full l didn't have any of the lamb Korma or pork Portugeuse curry.
The mixed dhal had 3 different types, toor dhal (yellow split peas) masoor dhal (red lentils) and moong dhal (split mung beans) these didn't need to be soaked and with a good rinse were ready to cook. The combination of spices and fresh garlic and ginger really perked it up. It was a satisfying delicious dish.It can be made ahead and also is suitable to freeze (just leave the coriander leaves out and add them just before serving)
The Nepalese vegetable curry was also a winner, of course you could use different vegetables, whatever is in season. We scooped it all up with home made Indian bread (paratha's) but the frozen ones would have been equally as good.
The side dishes were Yoghurt mixed with a little mint, a salad of chopped onion, capsicum - red and green, tomato wedges all sprinkled with a little sugar, white vinegar and a spoon of coconut added just on serving and of course delicious mango chutney.
All of the above was preceded by Onion Bhaji's, Cauliflower Pakoras (fritters) and pea and potato samosas.
We were too full for dessert but l did serve fresh fruit salad with mango icecream.
The recipes for Mixed Dhal and Nepalese Vegetable Curry are here :