Vegetable Curry

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 Ingredients:

  • vegetable oil
  • 1 tablespoon cumin seeds
  • 2 medium onions, peeled and chopped to a paste
  • 100 g red lentils
  • 1 cup of frozen peas
  • 2 tomatoes, diced
  • 4 potatoes, peeled and diced
  • 6 cloves garlic, peeled and diced
  • 1 Tablespoon fresh ginger, finger grated
  • 100 g mushrooms, quartered
  • 1 red bell pepper, diced
  • 1 cauliflower or broccoli head, chopped into florets
  • 4 cups (handfuls) of 1 bunch of spinach leaves
  • curry base sauce:
    • 1 tablespoon red hot chilli powder
    • 1 tablespoon ground coriander
    • 1 tablespoon ground cumin
    • ½ teaspoon ground black pepper
    • 1 tablespoon ground cinnamon
    • 1 tablespoon paprika
    • 1 tablespoon turmeric
    • 1 tablespoon garam masala
  • 400 ml water

Method:

  1. Put potatoes and lentils to broil with salt.
  2. In a little vegetable oil, fry the onion paste an cumin seeds (until seeds turn black) for 10 minutes in a large pan.
  3. Add the remaining vegetables and stir together and add the curry base sauce.
  4. Simmer gently for around 25 to 30 minutes.
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