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 Prep Time (minutes) 40 Cook Time (minutes) 45 Ready In (minutes) 85

Ingredients Amount Measure Ingredient 3 cups Chickpeas (garbanzo beans, bengal gram), mature seeds, raw 2 cups dry lentils 2 cups soybeans 8 medium (2-1/2" dia) Onions chopped 1 head, medium (5-6" dia) Cauliflower 1 cup (1" cubes) Pumpkin, raw 1 cup Peas, frozen 4 medium (2-1/4" to 3-1/4" dia.) potatoes cubed 2 tablespoons turmeric, ground 2 tablespoons Spices, ground cumin 1 tablespoon salt 2 tablespoons Spices, coriander ground 3 tablespoons oil, vegetable 1/4 cups garlic, chopped 5 teaspoons fresh ginger, grated 10 tablespoons herbs 10 tablespoons Spearmint, fresh 2 cans (28 fl oz) tomatoes, canned 6 medium whole (2-3/5" dia) Tomatoes chopped 2 cups (8 fl oz) Greek Yogurt, plain, low fat 1 teaspoon chili powder Steps Sequence Step 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.