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Recipes - Vegetarian curry

Recipe Name

Vegetarian curry

Submitted by wenmoo
Recipe Description Easy, healthy and tasty. This recipe makes a huge amount so there's plenty to put in the freezer for next time. Requires a bit of planning - soak the legumes overnight before you start.
Quantity 20 Quantity Unit bowls Servings  
Prep Time (minutes) 40 Cook Time (minutes) 45 Ready In (minutes) 85
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
3/4
cupChickpeas (garbanzo beans, bengal gram), mature seeds, raw
1/2
cupdry lentils
1/2
cupsoybeans
1
1/2
largeOnions chopped
1/4
head, medium (5-6" dia)Cauliflower
1/4
cup (1" cubes)Pumpkin, raw
1/4
cupPeas, frozen
1/2
large (3" to 4-1/4" dia.)potatoes cubed
1/2
tablespoonturmeric, ground
1/2
tablespoonSpices, ground cumin
1/4
tablespoonsalt
1/2
tablespoonSpices, coriander ground
3/4
tablespoonoil, vegetable
2
7/8
clovegarlic, chopped
1
1/4
teaspoonsfresh ginger, grated
2
1/2
tablespoonsherbs
2
1/2
tablespoonsSpearmint, fresh
1/2
can (28 fl oz)tomatoes, canned
1
1/8
large whole (3" dia)Tomatoes chopped
1/2
cup (8 fl oz)Greek Yogurt, plain, low fat
1/4
teaspoonchili powder
Steps
Sequence Step
1Soak the legumes for 8 hours, then boil for 1/2 an hour in fresh water. Drain, cover in cold water and set aside.
2blend onions,mint, basil, garlic and ginger until smooth.
3In a large pot, heat oil on medium, then add onion mixture and cook for 5 minutes.
4Combine spices, including 2 tbsp Garrum Marsala with salt, and add to the cooking onions. mix well. This will form a thick paste.
5add tomatoes, tinned and fresh to the pot, and cook until heated. Add water if required.
6Add potato and pumkin, and simmer for 15 minutes.
7Add chopped cauliflower and simmer for 5 minutes.
8Add legumes and frozen peas, and simmer for 5 minutes.
9Stir through yogurt and bring back to a simmer but do not boil.
10serve hot over rice, cous-cous or bulgar.






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