Lentil and vegetable curry
Recipe by Meghan: 0 comments 0 likes
Ingredients
1 tbsp olive oil
2 tbsp butter
1 onion, sliced
1 PnP bay leaf
1 curry leaf
1 green chilli, deseeded and finely chopped
1 clove of garlic, finely chopped
1/2 tsp ground tumeric
1/2 tsp cracked coriander seeds
1/2 tsp cumin
2 ml garam masala powder
1 can tomato, chopped
1 tsp brown sugar
1 potato, cubed
10 button mushrooms, quartered
3 medium courgettes, cubed
1 brinjal, cubed
125 ml vegetable stock
1 cup lentils, cooked
1 pinch salt and milled pepper, to taste
2 tbsp coriander, chopped
- Prep. Time → 15 min
- Cook Time → 25 min
- Level → Easy
1 Heat the oil and butter in a pot and add the onion, bay leaf, curry leaf, chilli, garlic and ginger. Sauté until the onion is soft but not coloured.
2 Add the turmeric, garam masala, coriander seeds and cumin and mix in well. Simmer over a low heat for 2–3 minutes.
3 Add the tinned tomatoes, brown sugar and potatoes and simmer for 5 minutes over low heat.
4 Add the mushrooms, courgettes, brinjal, vegetable stock and cooked lentils. Mix well and cook until the potatoes are soft.
5 Taste for seasoning. Add the chopped coriander, mix well and serve.
