Indian Cuisine – Hot Indian Curried Vegetables with Lentils

Elvis Elvis

Great side accompaniment to your favourite curry.

Difficulty rating: easy

Serves: 4

8 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
2 Red Chillies, deseeded and chopped
8 Curry Leaves
2 Garlic Cloves, crushed
2 tbsp Desiccated Coconut
225g Split Lentils
1/2 tsp Turmeric
450ml Water
450g Fresh Mixed Vegetables (of your choice!)
4 Tomatoes, quartered
2 Garlic Cloves, thinly sliced to garnish
Coriander, freshly chopped, to garnish

Indian Cuisine   Hot Indian Curried Vegetables with Lentils

Cut the mixed vegetables into bite-sized pieces and set aside. Heat half the oil in a large saucepan, add the mustard and cumin seeds, chilli, curry leaves, crushed garlic and coconut and sauté over a medium heat until lightly browned. Add the lentils, turmeric and water, bring to the boil then simmer for 20-30 minutes until the lentils are very soft. Add the fresh vegetables and tomatoes and continue to cook for 10 minutes. Meanwhile, melt the remaining oil in a frying pan, add the garlic slices and fresh coriander and gently fry until softened and golden.To serve – transfer the vegetables to a heated serving dish and sprinkle over the fried garlic and coriander. Serve hot.