Lentil and vegetable curry

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Inhaltsstoffe

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

40 min · Einfach

Zubereitung

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.

hauptgerichte February 14, 2012 07:35

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