Vegetable curry
A vegetable curry is always a winner, and this one's so easy to make. Because of the lentils, this recipe's cooking time is longer than that of some other curries, but so worth it int h eend. The lentils thicken the curry sauce and add a slightly sweet and nutty flavour. Plus, they are a great source of iron and proteins!
Ingredients
Servings:
4
-
1 1/2 cupsbrown rice
-
4 tbspoil
-
2 clovesgarlic
-
3 cmginger
-
1 tbspdried curry
-
2 tbspdesiccated coconut
-
1 1/3 cupsred lentils
-
1 1/2 cupscarrot
-
1zucchini
-
3 1/3 cupsbroccoli
-
1 3/4 cupscherry tomatoes
-
2 tbspcilantro fresh
Instructions
-
Finely chop the garlic; peel the ginger with a teaspoon and grate it.
-
Slice the carrot and zucchini, and cut the florets from the broccoli.
-
Prepare the rice according to the package instructions.
-
Heat the oil in a frying pan and gently fry the garlic and ginger.
-
Stir in the curry powder along with the coconut and lentils, and fry for one to two minutes, stirring.
-
Pour in 3 cups of water and let the curry simmer for 20 minutes until the lentils are soft.
-
Stir in the vegetables, and cook until tender for 10-15 minutes.
-
Dish the curry into deep plates and add a scoop of rice in the middle of each serving.
-
Add a garnish of fresh cilantro before serving.
