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Veggie Curry + Brown Rice
Rating:
Created by:
QAST
Total time:
60 min
Preparation:
10 min
Cooking:
50 min
Serves:
10
- Gemma Faint
Category:
Tags:
Ingredients
1tbspOlive oil
1eachOnion, finely diced
3tspGarlic, crushed
3tspGinger, crushed
3tspCurry powder
500gPotatoes, peeled and chopped into bite size pieces
250gPumpkin, chopped into bite size pieces
1canLentils, canned
1canTomatoes, canned
500gBasmati Brown Rice
1cupNatural Yoghurt
Method
- Gently fry onion, garlic, ginger and curry powder in olive oil for a few minutes.
- Add remaining ingredients along with enough water to just cover them all.
- Cover and simmer gently for about 30 to 40 minutes. Stir occasionally and add water if required.
- Serve with cooked brown rice
Recipe description
Lentil, Potato and Pumpkin Curry
Variations
Tip: Make sure you stir during cooking to disperse the liquid and to prevent the lentils from burning to the bottom. Don’t overcook this recipe either as you want the vegetables to keep their shape. Serve with steamed rice and a dollop of natural yoghurt. Leave the yoghurt off for a vegan alternative.
