Recipe of the Month: Mixed Vegetable Curry

As the cold winter months are coming to an end, enjoy our mixed vegetable curry to warm your nights.

INGREDIENTS

• 1 carrot (divide into six and cut lengthwise)
• 1 zucchini (divide into four and cut lengthwise)
• 10 green beans
• 1/4 cup mung dal (boiled until soft in 1 cup of water)
• 1 curry leaf (sliced)
• 2 leek (sliced)
• 1 tsp ginger (finely diced)
• 2 tomatoes (skin and seeds removed and diced)
• 1/4 tsp turmeric powder
• 2 tbsp madras curry powder
• salt & pepper
• 1 tbsp ghee
• 1/2 cup water

METHOD

1. Heat ghee in a pan. Add leek and ginger and saute until they begin to smell fragrant.
2. Add the curry leaf, madras curry powder and turmeric and saute for a minute further.
3. Add carrot, beans and water, cover and simmer until the carrot and beans are medium soft.
4. Then add the zucchini, tomato, dal, salt and pepper. Cover it again and simmer until vegetables are well done.
5. Serve with fresh coriander.

Serves 2-4

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