Yellow Lentil and Vegetable Curry Recipe

Ingredients

Serve 6

• 2 cups/300 g small yellow lentils

• 2 onions, sliced

• 2 tomatoes, chopped

• 2 sprigs curry leaves

• 1/2 tsp ground turmeric

• 1 quart/1 liter water

• 1 tsp salt

• 1 3/4 lb/800 g mixed vegetables

• 2 tbsp tamarind paste

• 1 cup/100 g freshly grated coconut blended with 6 tbsp water

• 1/2 tsp sugar

• 1 tbsp chopped cilantro/coriander

• 2 tbsp extra-virgin olive oil

• 1 tsp mustard seeds

• 3-4 dried red chili

Method:

1. Cook the lentils, onions, tomatoes, curry leaves, turmeric, water, and salt in a large saucepan over medium heat for 20 minutes.

2. Add the vegetables that take longer to cook, such as carrots and potatoes, along with the tamarind paste, coconut, and sugar.

3. Cook for 15 minutes, or until the vegetables are softening and the lentils have broken down.

4. Add the remaining vegetables and cilantro and cook for 10 minutes more.

5. Sauté the mustard seeds and chili peppers in the oil in a small saucepan until aromatic.

6. Add to the vegetable curry, stir well, and cook for 2 minutes more. Serve hot.