 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 1/3 | tablespoons | Chickpeas (garbanzo beans, bengal gram), mature seeds, raw | 1 2/3 | tablespoons | dry lentils | 1 2/3 | tablespoons | soybeans | 1/3 | large | Onions chopped | 1/4 | cup | Cauliflower | 1/8 | cup (1" cubes) | Pumpkin, raw | 3/4 | tablespoon | Peas, frozen | 1/4 | small (1-3/4" to 2-1/2" dia.) | potatoes cubed | 1/3 | teaspoon | turmeric, ground | 1/4 | teaspoon | Spices, ground cumin | 2 1/4 | dash | salt | 1/4 | teaspoon | Spices, coriander ground | 1/8 | tablespoon | oil, vegetable | 1/2 | clove | garlic, chopped | 1/4 | teaspoon | fresh ginger, grated | 1/2 | tablespoon | herbs | 1/2 | tablespoon | Spearmint, fresh | 1/4 | can (16 fl oz) | tomatoes, canned | 1/4 | cup cherry tomatoes | Tomatoes chopped | 1 2/3 | tablespoons | Greek Yogurt, plain, low fat | 1/8 | teaspoon | chili powder |
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Steps
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Sequence
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Step
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| | 1 | Soak the legumes for 8 hours, then boil for 1/2 an hour in fresh water. Drain, cover in cold water and set aside. | | 2 | blend onions,mint, basil, garlic and ginger until smooth. | | 3 | In a large pot, heat oil on medium, then add onion mixture and cook for 5 minutes. | | 4 | Combine spices, including 2 tbsp Garrum Marsala with salt, and add to the cooking onions. mix well. This will form a thick paste. | | 5 | add tomatoes, tinned and fresh to the pot, and cook until heated. Add water if required. | | 6 | Add potato and pumkin, and simmer for 15 minutes. | | 7 | Add chopped cauliflower and simmer for 5 minutes. | | 8 | Add legumes and frozen peas, and simmer for 5 minutes. | | 9 | Stir through yogurt and bring back to a simmer but do not boil. | | 10 | serve hot over rice, cous-cous or bulgar. |
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