Vegetable Lentil Curry

Ingredients:

(serves 6-7)

• 100 g (1 cup) yellow lentils, soaked overnight and boiled until soft
• 60 g (1/2 cup) carrot, chopped into small cubes
• 86 g (1 cup) brinjal, diced
• 50 g (1/5 whole) cucumber, diced
• 25 g (1 whole) tomato, diced
• 800 ml (3 cups) homemade vegetable stock
• 10 g (1 whole) red onion, chopped finely
• 10 g (2 cloves) garlic, chopped finely
• 10 g (1 teaspoon) curry powder
• 20 g (2 teaspoon) chili powder
• 1 stalk curry leaves
• 5 g (1 teaspoon) cumin seeds
• 20 g (2 teaspoons) mustard seeds
• 7 g (1 teaspoon) turmeric powder
• 15 ml (1 tablespoon) vegetable oil
• 2 tablespoons coriander leaves, chopped

Method:

1. Heat some oil in a saucepan over medium heat. Then sauté red onion and garlic until fragrant. Then add curry powder, turmeric powder, mustard seeds, chili powder, curry leaves and cumin seeds. Sauté a while and stir constantly to not burn the mixture. Pour in vegetable stock.
2. Add lentils into the saucepan and simmer until mixture slightly thickens.
3. Add in carrot and brinjal and continue to simmer until cooked. Finally add the cucumber and lastly the tomato.
4. Cover and simmer over low fire for 15 minutes until lentils soften and gravy becomes thick. Garnish with coriander leaves.

Nutrient content per serving: