Vegetable Curry

A delicious and nourishing mild Vegetable Curry. Variations: - Replace green beans & cabbage with +/- 1 cup rinsed dry red lentils (no need for coconut milk powder). - Replace green beans & cabbage with a comparable amount of broccoli. - You could also try canned butter beans or chickpeas instead of red lentils 😃

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel garlic and ginger, then chop finely and set aside.

Step 2

Chop tomato and onion into small pieces.

Step 3

Rinse lentils and set aside.

Step 4

Chop potato, taro and carrots into biggish cubes, then boil them for 10 minutes (or until soft).

Step 5

Drain water into a bowl/pot and set aside to use later.

Step 6

Heat Olive Oil in the soup pot on medium low heat, stir-frying garlic & ginger.

Step 7

Add curry powder, stirring well.

Step 8

Add onion then tomato, stirring until tomato starts dissolving.

Step 9

Add 150ml of water with vegetable stock.

Step 10

Add lentils, carrot, potato and taro. Stir for a minute.

Step 11

Then add the salt, cinnamon powder and enough water (saved earlier) to cover all ingredients.

Step 12

Keep cooking on medium-low until all the ingredients are well combined (approx 10 minutes).

Step 13

Stew it on low heat, until thick like an Indian style curry. Adding more water if necessary.

Step 14

Garnish with chopped Cilantro and serve with Cooked Rice or Naan/Paratha.