Vegetarian Curry Indian Recipe

Vegetarian Curry Indian Recipe

Ingredients

• rice.
• 4-6 portions cooked rice
• dairy or soya natural yoghurt, to serve

For the curry sauce:

• 175g/6oz green lentils
• 2 tbsp sunflower oil
• 1 large onion, chopped
• 1-2 cloves garlic, crushed
• 1-3 tbsp curry powder
• 1 red and 1 green pepper, stalk and seeds removed, and chopped
• 2 carrots, peeled and chopped
• 2 x 400g/14oz cans chopped tomatoes
• 1 heaped tbsp tomato pur?e
• 300ml/1/2 pint vegetable stock (make with a stock cube or bouillon powder)
• 100g/4oz frozen peas
• 3 tbsp vegetarian pesto
• 175g/6oz mushrooms, wiped and quartered
• 1 courgette, chopped
• salt and freshly ground black pepper

Method

1. Place the green lentils in a large bowl and pour boiling water over them.
2. Leave to soak for 30 minutes.
3. Alternatively, buy a tin of pre soaked lentils.
4. Drain.
5. Heat the oil in a large saucepan and fry the onion and garlic together with the curry powder, until the onions are softening.
6. Add the peppers, carrots and drained green lentils and cook for 5 minutes, stirring all the time.
7. Add the tomatoes, pur?e, stock, peas and pesto, bring to the boil and simmer until the lentils are tender about 30.

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