Mixed Vegetable Curry

Mixed Vegetable Curry

Ingredients

  • 1 large onion, diced
  • 2 cloves garlic
  • 1 tablespoon ginger, chopped finely
  • butter or ghee
  • vegetables
  • curry powder
  • 1 medium tin tomatoes
  • 1 tablespoon tomato puree
  • coriander leaf, cut finely (optional)
  • creamed coconut, tinned (optional)

Instructions

(2 large servings). Vegetables can be courgette, mushrooms, carrot, celery, potato (carrots, potatoes should be par-boiled) red lentils. Fry the onion, garlic (pressed) and ginger in a large frying pan with a knob of butter or ghee (vegans could use vegetable oil). Cook until softened but not brown. Make a paste of the curry powder by adding water, and add the paste to the onions. Simmer for about 10 minutes, adding more water if needed. Meanwhile, chop the vegatables into small pieces (and half cook any that need longer cooking times). Heat the vegetables in a large saucepan with another knob of ghee/butter. At the same time, add the chopped tomatoes and tomato puree to the onion/curry mix, and also add the coconut and/or coriander. Add the lentils to the vegetables. Preheat the oven to Gas 4. Allow the sauce in the frying pan to simmer, and keep stirring the vegetables in the saucepan, for about 10 minutes. If you don't stir the vegetables, then the lentils will become permanently fixed to the saucepan. Add more butter/ghee if necessary. Mix the sauce and the vegetables in the sacepan, then pour into a casserole dish. Put into the oven for about 30 minutes. While that is cooking, prepare the rice/poppadoms/naan bread etc. I think the crucial factor is: don't boil a curry!

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