Lentil and Vegetable Curry |
This delicious vegetarian dish is undoubtedly one of the simplest to prepare. It is a very hot curry, eaten, with breads, by vegetarians throughout southern India. Generally the curry is made with whatever vegetables are in season. Vegetables below can be substituted by sweet potatoes, cauliflower, patty pans etc. |
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Vegeterian friendly
Use seasonal veg
Very very hot!
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Total Time : |
35 minutes |
Active Time: |
35 minutes |
Serves: |
4 - 6 people |
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Place the drained peas, onions and diced vegetables in a pot and just cover with the water. Stir in the turmeric and salt and bring to the boil. Simmer for ±30 minutes until the vegetables are tender |
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Soak the tamarind pulp in ½ cup of boiling water, mashing it until the pulp is dissolved. Soak for ±10 minutes and then strain the juice into the vegetables |
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In a separate frying pan, heat the ghee and fry the spices for 1 minute, then add to the vegetables. Serve hot |
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Lentil and Vegetable Curry |
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3/4 cup (155g) yellow split peas, soaked in water for ±45 minutes |
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1 medium sized onion (peeled and finely chopped) |
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1 medium sized potato (peeled and diced) |
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2 medium sized carrots (peeled and diced) |
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1 medium sized courgette (diced) |
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1 small aubergine (diced) |
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4 cups (1L) water |
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1 teaspoon turmeric |
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1 teaspoon salt |
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2 tablespoon tamarind pulp (soaked in 1/2 cup boiling water) |
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2 tablespoon ghee (clarified butter) |
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2 teaspoon ground coriander |
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1 teaspoon ground cumin |
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1 teaspoon black mustard seeds |
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1 teaspoon garam masala |
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¼ teaspoon ground cumin |
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¼ teaspoon fenugreek (ground) |
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2 - 3 dried red chillies |
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3 - 4 curry leaves |
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