Red Lentil and Vegetable Curry

Name: Red Lentil and Vegetable Curry
Yield: 4 servings
Ingredients: 100 ml olive oil; 2 spanish onions (finely sliced); 4 cloves garlic (finely sliced); 1 tbsp ginger (finely chopped); sea salt; white pepper; 1 tbsp curry powder; 6 cardamom pods; 1 tsp chilli flakes; 1 small eggplant (cut into small cubes and salted for 30 minutes); 1 cup red lentils; 1 small sweet potato (peeled and cut into small cubes); 1 L water; 1 head broccoli (cut into small florets); 2 handfuls baby spinach leaves; 1 handful coriander leaves

Felicity MacLeod

Serves 4

I love a good veggie dish and on a cold winter's night this lentil and veggie curry hits the spot.

Full of vegatables and spices, this curry has lots of flavour. Add it with rice or nann and you have a tasty meat-free meal.

↬ Adapted from Lentil and sweet potato curry Recipe - Indian | Good Food

Ingredients

100 ml olive oil
2 spanish onions (finely sliced)
4 cloves garlic (finely sliced)
1 tbsp ginger (finely chopped)
sea salt
white pepper
1 tbsp curry powder
6 cardamom pods
1 tsp chilli flakes
1 small eggplant (cut into small cubes and salted for 30 minutes)
1 cup red lentils
1 small sweet potato (peeled and cut into small cubes)
1 l water
1 head broccoli (cut into small florets)
2 handfuls baby spinach leaves
1 handful coriander leaves

Instructions

Keep screen awake

1
Heat olive oil in a saucepan and cook seasoned onions, garlic and ginger until soft - about .
2
Add spices and cook .
3
Wash and drain eggplant, add to onions and cook .
4
Add lentils, sweet potato and water and simmer gently until cooked - about .
5
Add broccoli and simmer . Stir through baby spinach.
6
Serve with coriander, rice, natural yoghurt and chutney.

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