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Serves 4
INGREDIENTS:
3 tbsp. sunflower oil
3 large red onions, finely chopped
1 bay leaf
1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. mustard seeds, crushed
1 tsp. coriander seeds, crushed
1 tsp. curry leaves, finely chopped
1 tsp. chili powder
1 tsp. ground paprika
1 tsp. ground ginger
1 tsp. ground cardamom
1/2 tsp. ground Jamaican allspice
3 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper, or less to taste
3 tbsp. tomato puree
8 oz. red lentils
2 cups thick coconut milk
2 tbsp. cauliflower florets, thinly sliced
2 tbsp. new potatoes, skins on and halved
1 tbsp. zucchini, thinly sliced
1 tbsp. carrots, thickly sliced
1 tbsp. broccoli florets, thinly sliced
1 tbsp. garden peas
1 tbsp. okra, topped and tailed and cut into 1 inch pieces
cooked Thai or Basmati rice to serve
salad to serve
naan bread or chapatis to serve
METHOD:
Heat oil in a deep pan. Add red onions and cook for 10 minutes until browned, disintegrating and starting to caramelize. Add spices, herbs and seasoning. Fry for 3 minutes until aromas become strong. Stir occasionally.
Add potatoes, broccoli, cauliflower, carrots and okra. Dry fry for 4 minutes until tender.
Add rest of vegetables, lentils and coconut milk. Bring to a boil. Simmer vigorously for 20 minutes until lentils are tender and vegetables are cooked. Liquid should have reduced by half. Stir if needed to prevent burning. Serve hot with Thai or Basmati rice, salad and naan bread or chapatis.
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