Vegetarian curry recipe
Recipe ingredients:
- 4-6 portions cooked rice
- Dairy or soya natural yoghurt, to serve
- 175 g. / 6 oz. green lentils
- 2 tablespoons sunflower oil
- 1 large onion, chopped
- 1-2 cloves garlic, crushed
- 1-3 tablespoons curry powder
- 1 red and 1 green pepper, stalk and seeds removed, chopped
- 2 carrots, peeled and chopped
- 2 x 400 g. / 14 oz. cans chopped tomatoes
- 1 heaped tablespoon tomato puree
- 300 ml. / 1/2 pint vegetable stock, make with a stock cube or bouillon powder
- 100 g. / 4 oz. frozen peas
- 3 tablespoons vegetarian pesto
- 175 g. / 6 oz. mushrooms, wiped and quartered
- 1 courgette, chopped
- Salt and freshly ground black pepper
Recipe method:
- Place the green lentils in a large bowl and pour boiling water over them.
- Leave to soak for 30 minutes. Alternatively, buy a tin of pre soaked lentils. Drain.
- Heat the oil in a large saucepan and fry the onion and garlic together with the curry powder, until the onions are softening.
- Add the peppers, carrots and drained green lentils and cook for 5 minutes, stirring all the time.
- Add the tomatoes, puree, stock, peas and pesto, bring to the boil and simmer until the lentils are tender, about 30 minutes.
- Add the mushrooms and courgettes and simmer for 5 minutes more.
- Season to taste.
- Add a swirl of dairy or soya natural yoghurt and serve with cooked rice.
Tags: vegetarian, recipe, curry, recipes, cooking