Squash, Cauliflower and Chickpea Rogan Josh
Thai Vegetable Curry
Ingredients
For the Thai red curry paste
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Lentil and Sprout Curry
This recipe shows how to spice up ordinary winter greens into a tasty Gujarati vegetarian curry. I soak the lentils in the morning and leave through the day so I can have the dinner on the table in 15 minutes that evening!
100g split yellow lentils (moong) 1 tbsp olive oil 1 tsp cumin seeds 2 garlic cloves crushed 5cm piece of fresh root ginger peeled and finely chopped 2 green chillies seeded and finely chopped 1/2 tsp ground turmeric 400ml warm water 300g sprouts trimmed and quartered or halved if small 1 ripe tomato seeded and finely diced handful of chopped fresh coriander salt and freshly ground black pepper cooked basmati rice to serve
serves 2 prep 4-8 hrs cooking time 15 mins |
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