page_title: “Veggie Curry”
recipe_category: “Veggie”
recipe_name: “Veggie Curry”
recipe_heading: “Flavoursome and High in Protein”
recipe_source: “Ian HarterPreformatted text”
img_path: “”
img_alt: “”
difficulty: “Easy”
cooking_time_minutes: 45
ingredients:
Onion (large): 1
Garlic: 6 cloves
Broccoli or Cauliflower (chopped into florets): 1
Mushrooms: 6
Carrot (large) diced: 2
Red Lentils: half a cup
Frozen Peas: 1 cup
Basmati Rice: 120g
Fresh Ginger: 5cm lump of root ginger (grated) or 2 tsp powdered
Tomatoes (tinne, chopped): 1 can
Cumin (ground): 2 tbsp
Coriander: 1 tbsp
Chilli powder: 1 tsp
Fennel seeds: 1 tbsp
Cardomon pods: 1 tbsp
Oil: 4 tbsp
Naan: 2
For the optional dip:
Natural or Greek Yoghurt: 300g
Cucumber: 10cm length
Mint (dried): 1 tbsp
instructions:
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If making the dip, dice the cucumber and stir-in the mint and yoghurt in a bowl. Cover and keep in a cool place
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Heat oil in a large saucepan and add all spices and vegetables. Saute until the onion is transparent. Keep a close eye and reduce heat to prevent ingredients from burning.
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When onions are transparent, add the peas and pour the tinned tomatoes over the vegetables and add the lentils.
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Top-up with water so that the mixture is almost covered with liquid
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Bring pan to the boil and then reduce heat and simmer for 20 mins
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Boil the rice as per instructions on packet (brown rice can take up to 25 mins)
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As the rice nears conclusion, warm-up the naan
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When rice is cooked, strain it in a colander and pour 1 litre of boiling water to wash out some of the starch
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Serve curry on a bed of rice with the dip as a side dish and generous amounts of naan
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Optional extras: Lime pickle or mango chutney.
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Almost any vegetables can be used in this dish - it is great for using up vegetables that would otherwise go to waste.