Vegetable curry


Ingredients 19
Servings 6
Time

Ingredients

  • 125
    ml
    sunflower oil
  • 2
    cinnamon sticks
  • 5
    ml
    each fennel and mustard seeds
  • 15
    ml
    slivered or grated fresh ginger
  • 2
    small chillies
  • 30
    ml
    medium curry powder or masala
  • 3
    large onions
  • 6
    fat cloves garlic
  • 12
    sprigs fresh coriander
  • 100
    g
    butter beans
  • 2
    young aubergines
  • 250
    g
    butternut
  • 2
    medium sweet potatoes
  • 90
    ml
    green lentils
  • salt to taste
  • 2
    oranges, juice
  • 1
    orange, peel (pith removed)
  • 2
    ml
    ground cinnamon
  • 400
    ml
    coconut cream
 

Method

 
Heat 15 ml (1 tbsp) oil in a saucepan.
Sauté next 6 ingredients until seeds pop.
Add onions, garlic and coriander.
Stir-fry until pale gold.
Oil a heatproof casserole dish lightly.
Layer in beans (with liquid), brinjals, butternut, sweet potatoes and lentils (cooked in 250 ml water for 10 minutes, drained and cooking liquid reserved), sprinkling each layer with oil, onion mixture and salt.
Add orange juice and peel, cinnamon, reserved lentil liquid or boiling water. Pour coconut cream over.
Bake, covered, at 180 ºC for 1 to 2 hours, then remove cover and bake for a further 1/2 to 1 hour, or until vegetables are tender.
Serve with scented basmati rice.
 

Read more on: pulses  |  bake
 

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