Vegetable curry
A vegetable curry is always a winner, and this one's so easy to make. Because of the lentils, this recipe's cooking time is longer than that of some other curries, but so worth it int h eend. The lentils thicken the curry sauce and add a slightly sweet and nutty flavour. Plus, they are a great source of iron and proteins!
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1 1/2 cupsbrown rice
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4 tbspoil
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2 clovesgarlic
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3 cmginger
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1 tbspdried curry
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2 tbspdesiccated coconut
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1 1/3 cupsred lentils
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1 1/2 cupscarrot
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1zucchini
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3 1/3 cupsbroccoli
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1 3/4 cupscherry tomatoes
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2 tbspcilantro fresh
Instructions
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Finely chop the garlic; peel the ginger with a teaspoon and grate it.
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Slice the carrot and zucchini, and cut the florets from the broccoli.
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Prepare the rice according to the package instructions.
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Heat the oil in a frying pan and gently fry the garlic and ginger.
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Stir in the curry powder along with the coconut and lentils, and fry for one to two minutes, stirring.
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Pour in 3 cups of water and let the curry simmer for 20 minutes until the lentils are soft.
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Stir in the vegetables, and cook until tender for 10-15 minutes.
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Dish the curry into deep plates and add a scoop of rice in the middle of each serving.
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Add a garnish of fresh cilantro before serving.
