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Post by braided-rug on Feb 22, 2006 10:27:48 GMT 10
Hearty Lentil and Vegetable Curry On a cold winter's night, this mild curry will be welcomed by one and all. Ingredients 1 TABLESPOON OIL 1 LARGE ONION, CHOPPED 1 TEASPOON GRATED FRESH GINGER 2 TEASPOONS BLACK MUSTARD SEEDS 1 ½ TEASPOONS CUMIN SEEDS 1 ½ TEASPOONS TURMERIC 400G CAN CRUSHED TOMATOES 3 CUPS WATER 1 ½ X 10G VEGETABLE STOCK CUBE 1 ½ CUPS SANITARIUM DRIED RED LENTILS 500G PKT FROZEN CHUNKY STYLE VEGETABLES ¾ CUP LITE COCONUT MILK per serve Kilojoules 1000kj Calories 240cal Protein 14g Fat 6g Carbohydrate 26g Sodium 340mg Potassium 710mg Calcium 90mg Iron 4.8mg Fibre 13g Heat oil in a large saucepan. Add onion and sauté until soft. Add ginger, seeds and turmeric and cook until seeds begin to pop Add tomatoes, water, stock cube and lentils. Bring to boil, then reduce heat and simmer for 15 minutes or until lentils are tender. Stir through vegetables and coconut milk and simmer a further 10 minutes. Serve with Basmati rice and pappadums. From: www.sanitarium.com.au/recipe/recipe.do?rec-id=129
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