Punjabi Green Lentil and Vegetable Curry


This is a delicious, warming curry which is sure to bring go down well now the evenings are getting colder. You can use whatever vegetables you like – I used carrot, aubergine and green beans but feel free to mix it up with whatever you have to hand.

 

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You will need:

1 cup Green lentils
1 tsp Turmeric
1/2 tsp Himalayan rock salt
1 tbsp Coconut oil
1 heaped tsp Cumin seeds
1 small onion
2 cloves of garlic
1 tsp Grated fresh ginger
2 – 3 Green chillies
1/4 tsp Garam masala
Vegetables of your choice (I used 1/2 Aubergine, 2 Carrots and Green Beans)
2 large Tomatoes
chopped Coriander for garnish

Put the lentils into a pan with 2 cups of water.  Let it boil, and skim the scum from the top. Now add the turmeric, and continue cooking until soft. When the lentils are soft, add the salt. Adjust the water depending how you like your lentils cooked (mushy or less mushy!).

Heat the coconut oil in a pan. Add the cumin seeds and let them pop – be careful not to let them burn.  Then add the onion and allow it to cook until it’s really golden. Then add the chillies, ginger and garlic and let them soften, If it starts to stick add a little water. Now add the tomatoes and other vegetables and allow to simmer. You may need to add 1/4 – 1/2 cup of water at this point. Once the vegetables have begun to cook through add the lentils and the garam masala and cook until the vegetables are done.

Serve with some fresh coriander if you have it, and some quinoa 🙂

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