Lentil Curry
A hot curry using tomatos, celery, onion, carrot and lentils. It will serve about 4.
Ingredients:
- 1 stick of celery, chopped
- 3 small tomatos, chopped
- 1 medium onion, chopped
- 1 large carrot, chopped into small cubes
- 1 cup of red split pea lentils
- 2 cloves of garlic, crushed
- 10g of finely grated dried coconut
- 300ml of vegetable stock
- Hot pepper, chopped finely
- Cumin seeds
- Corriander seeds
- Cayenne pepper
- Black pepper
- Turmeric
- Brown mustard seeds
Method:
- Heat a large pan or wok and dry roast the cumin and corriander seeds on the base until they are browned slightly.
- Empty the roasted seeds into a pestle and mortar with the other spices and the grated coconut and mix them into a powder.
- Add a little oil to the pan or wok and cook the onions, celery, garlic, hot pepper and carrot for about 5 or 6 minutes or until the onion and celery is soft.
- Add in the tomatos and cook for another 3 or 4 minutes before adding in the spice mix and stirring it in.
- Add the vegetable stock and the lentils then allow to simmer, stirring occassionally to make sure the curry doesn't stick to the bottom for about 20 minutes.
Blessed love.
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