Name: Vegetable and dhal curry
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Cuisine: Ingredients
Ingredients: lentils; 250 g lentils brown, rinsed; 3 garlic cloves, crushed; 15 ml turmeric; 1 chilli, chopped salt; 30 ml oil; 10 g breyani spice mix; 2 onion chopped; 15 ml curry powder; 5 ml garam masala; 5 ml coriander ground; 15 ml garlic and ginger paste; 1 canned chopped tomatoes; 2 carrots peeled and diced; 375 ml cabbage shredded; 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; 15 ml butter; 10 ml cumin seeds; 10 ml mustard seeds fresh coriander

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Ingredients (22)

	lentils
250 g	lentils — brown, rinsed
3	garlic — cloves, crushed
15 ml	turmeric
1	chilli, chopped salt

curry

30 ml	oil
10 g	breyani spice mix
2	onion — chopped
15 ml	curry powder
5 ml	garam masala
5 ml	coriander — ground
15 ml	garlic and ginger paste
1	canned chopped tomatoes
2	carrots — peeled and diced
375 ml	cabbage — shredded
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

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Method:

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.