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Curried Vegetables with Lentils    Veg   HT  MC Indian  45mins


Serves  4            Hot   Vegetarian   Vegetables  Pulses  Main Course  Curry  Curries  Gluten Wheat Dairy Free  Eggless  Ind  India  Asia  Asian



8 tbsp Vegetable Oil

1/2 teasp Mustard Seeds

1/2 teasp Cumin Seeds

2 Red Chilies, deseeded and chopped

8 Curry Leaves

2 Garlic Cloves, crushed

2 tbsp Desiccated Coconut

225g/8oz Split Lentils

1/2 teasp Turmeric

450ml/15fl.oz. Water

450g/1lb  fresh mixed Vegetables, e.g. Courgettes, (zucchini ) Okra, Green Beans, Capsicums (sweet peppers),  Baby sweetcorn

4 Tomatoes, quartered

2 Garlic Cloves, thinly sliced to garnish

2 tbsp Freshly chopped Coriander, to garnish




1. Cut the mixed vegetables into bite-sized pieces and set aside.

2. Heat half the oil in a large saucepan, add the mustard and cumin seeds, chilli, curry leaves, crushed garlic and coconut and sauté over a medium heat until lightly browned.

3. Add the lentils, turmeric and water, bring to the boil then simmer for 20-30 minutes until the lentils are very soft.

4. Add the fresh vegetables and tomatoes and continue to cook for 10 minutes.

5. Meanwhile, melt the remaining oil in a frying pan, add the garlic slices and fresh coriander and gently fry until softened and golden.

6. To serve - transfer the vegetables to a heated serving dish and sprinkle over the fried garlic and coriander. Serve hot.



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