Dhal Potato Curry Veg
HT ACC Fijian 55mins plus soaking
Vegan Pulses Vegetables
Curries Gluten Wheat Dairy Free Eggless Fiji Oceania
200g/7oz Lentils (Dhal), pre-soaked overnight
60ml/2fl.oz. Vegetable Oil
1 teasp Mustard Seeds
1 Onion, finely chopped
2 Garlic Coves, crushed
2 Chillies, finely chopped
1 teasp Ground Turmeric
2 level tbsp Curry Powder
2 Large Tomatoes, chopped
450g/1lb Potatoes, cubed
2 tbsp Lime juice
1. Drain the Lentils well and set aside.
Heat the oil in a large saucepan until hot then add the mustard seeds and
cook until they pop.
2. Add the onion, garlic and chilies and fry for 3
3. Add the curry powder, turmeric and salt and continue
to fry for a further 5 minutes or until onion is soft.
4. Add the tomato,
potato and the drained lentils and fry, stirring, for 3-4 minutes.
5. Add the water and lime juice, mix well then reduce
the heat to low, cover and simmer
for 20 minutes, stirring occasionally. Serve hot.
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