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Vegetable and dhal curry



Ingredients 24
Servings 6
Time 15 min

Ingredients

  • LENTILS
  • 250
    g
    brown lentils, rinsed
  • 3
    garlic cloves, crushed
  • 15
    ml
    turmeric
  • 1
    chilli, chopped salt
  • CURRY
  • 30
    ml
    oil
  • 10
    g
    breyani spice mixture
  • 2
    onions, chopped
  • 15
    ml
    curry powder
  • 5
    ml
    garam masala
  • 5
    ml
    ground coriander
  • 15
    ml
    crushed ginger and garlic
  • 1
    can, chopped tomatoes
  • 2
    carrots, peeled and diced
  • 375
    ml
    shredded cabbage
  • 125
    g
    green beans, cut into pieces
  • 250
    g
    cauliflower and broccoli mixture, broken into florets
  • 125
    g
    baby corn, cut into pieces
  • 6-8
    baby brinjals, quartered salt and freshly ground black pepper
  • TO FINISH
  • 15
    ml
    butter
  • 10
    ml
    cumin seeds
  • 10
    ml
    mustard seeds fresh coriander
 

Method

45-60 min
 

1. Lentils Mix the lentils, garlic, turmeric and chilli in a saucepan, cover with water and simmer over medium heat until the lentils are cooked and soft. Add more water if necessary. Season with salt towards the end of the cooking time.

2. Curry Heat the oil and fry the breyani spice mixture until fragrant. Add the onions and fry until golden. Add the curry powder, garam masala, coriander, ginger and garlic, and tomatoes and simmer until nearly all the moisture has evaporated. Add the vegetables and simmer for about 15minutes or  until the vegetables are done but not mushy.

3. Add the lentil mixture and season with salt and pepper.

4. To finish Heat the butter in a small saucepan and fry the cumin and mustard seeds until fragrant. Add to the curry and serve with rice. Garnish with coriander.

 

Read more on: vegetable  |  vegetarian recipes  |  curry
 

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