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Dhal Potato Curry Veg
HT ACC Fijian 55mins plus soaking Serves 4-6
Hot Vegetarian
Vegan Pulses Vegetables
Curries Gluten Wheat Dairy Free Eggless Fiji Oceania Ingredients 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 Salt 2 Large Tomatoes, chopped 450g/1lb Potatoes, cubed 480ml/16fl.oz. Water 2 tbsp Lime juice Instructions 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
minutes, stirring. 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. More Vegetable Accompaniment Recipes | What's in Season | Growing Vegetables
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