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Ingredients
Serves 2
- 1 Medium potato peeled and chopped
- 2 carrots peeled and chopped
- 1 parsnip peeled and chopped
- Quarter of a small cauliflower chopped
- 1 Brocolli floret chopped
- 1 cup red lentils
- 1 Cup of Curry Massalla Gravy (see recipe)
- Quarter of an onion finely chopped.
- 2 Teaspoon Curry Powder
- 1 Teaspoon Chilli Powder
- 3 Tablespoons Mango Chutney
- 2 Finely Chopped Cayenne Chillies
- 1 Clove Garlic
- Quarter Cup Pineapple Juice
- 5 Tablespoons Vegetable Oil
- 4 Tablespoons roughly chopped coriander leaves
- 1 Tablespoon whole coriander leaves
- 1 teaspoon Garam Massalla
- Juice of 1 lemon
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Method
| Chop the vegetables to an even size about 4mm cubed. Bring a pot of water to the boil and add the lentils and simmer gently for 30-40 minutes until the lentils are soft and mushy. Drain the lentils. Bring another pot to the boil with a little salt and then boil the vegetables for 5 minutes. Make a paste of the curry powder and chilli powder with the lemon juice. Fry the onion and 1 cayenne chilli in the vegetable oil on a medium heat until golden. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add half the Massalla Gravy and simmer for 10 minutes, stirring constantly. Now add the lentils, Mango chutney and Pineapple Juice, stir and then add the vegetables and simmer for a further 5-10 minutes until the vegetables are cooked, stirring occasionally. If the needed add more massalla gravy to prevent the curry becoming too thick. Now crush in the garlic clove, add the finely chopped coriander leaves and 1 cayenne chilli cook for a further minute and then add half the lemon juice, stir in and taste, add the rest of the lemon juice if needed. Serve with the whole coriander leaves sprinkled over the top. |
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© Gavin McArdell 1997-2012. All rights reserved.
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