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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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curry Ingredients:
100 g lentils |
16 g grapeseed oil |
126 g onion, chopped |
10 g minced garlic |
2 green chili peppers |
5 g minced ginger |
99 g carrot, diced |
198 g potato, diced |
114 g red bell pepper, diced |
20 g raisins |
1/4 tsp turmeric |
1/2 tsp ground cumin |
1/2 tsp ground coriander |
500 ml water |
5 g stock cube |
28 g tomato paste |
365 g tomatoes, into 8ths |
209 g cauliflower (or 100g green beans) |
1 tsp garam masala |
Directions:
1. Soak the lentils in cold water for about 3 minutes, then drain. Heat the oil; fry the onion, ginger, garlic and chilis until the onion is soft. Add the carrots, potato and pepper and fry for 5 minutes.
2. Add raisins, turmeric, cumin and coriander; cook for 1 minute.
3. Make the stock, stir it in along with the lentils, tomato paste and tomatoes. Cover and simmer for 15-20 minutes, stirring occasionally. Add the beans and garam masala; simmer uncovered for 10 minutes. Add the coriander and serve.
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