Vegetable and dhal curry

YOU
6 servings Preparation: 15 mins, Cooking: 50 mins By Food24
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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.

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