Veggie Curry + Brown Rice
- Gemma Faint
1eachOnion, finely diced
500gPotatoes, peeled and chopped into bite size pieces
250gPumpkin, chopped into bite size pieces
500gBasmati Brown Rice
- 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
Lentil, Potato and Pumpkin Curry
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.