For
@mo53 and
@maureen5752
Vegetable Curry.
I use whatever vegetables I have in. Today I used Butternut Squosh, Carrots, Celery, Onions, Potatoes, Capsicum Peppers:Red,Yellow & Green, Lentils, Yellow Split Peas and Green Split Peas, Frozen Peas.
1/4 pint of Rapeseed Oil. 1/2 pint of Vegetable Stock (2 veg oxo's).
1 level teaspoon of dried mixed herbs,
(1/2 = means Half a teaspoon)
1/2 teaspoon of mustard powder,
1/2 teaspoon of Tumeric powder,
1/2 teaspoon of Paprika powder,
2 teaspoons heaped of mild curry powder,
Black Pepper,
3 tablespoons of Plain Greek Yoghurt.
I soak overnight 5 spoonfuls of Lentils, green split peas and yellow split peas in hot water.
Then in the morning drain and rinse. Then put in saucepan with the vegetable stock and bring to boil them simmer for 20 - 30 minutes.
chop the vegetables all the same size and partly cook my vegetables in a steamer for 15 minutes.
Into a big saucepan (or big frying pan I use) pour in the oil, pour the veg stock from the lentils into jug and top up with hot water to 1/2 pint mark and add to the pan. Add in herbs, black pepper, curry powder, mustard powder, turmeric, paprika on a low heat and stir. Then add 3 sticks of Celery that has been sliced into chunks and cook till still semi -hard, then add in 2 sliced medium onions, and sliced (and De-seeded) red, yellow, green capsicum peppers, then add the partly cooked veg and handful of frozen peas. simmer for about 15 - 20 minutes. (I like my veg with a bit of a crunch) then add the yoghurt and stir in. And serve on Brown Rice. Enjoy
William