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Vegetables With Almond Curry

Healthycooking's picture
Ingredients
  Olive oil 1 Tablespoon
  Onion 1 , sliced
  Garlic 1 Clove (5 gm), crushed
  Ground cumin 1 Teaspoon
  Ground coriander 1 Teaspoon
  Turmeric 1 Teaspoon
  Carrots 2 , peeled and sliced
  Red lentils 110 Gram (1/2 Cup)
  Canned peeled tomatoes 440 Gram (No Added Salt, Undrained)
  Vegetable stock 375 Milliliter (1 1/2 Cups)
  Chili sauce 1 Teaspoon (Or To Taste)
  Pumpkin 500 Gram, peeled and cut into 2 cm cubes
  Cauliflower 1⁄2 , cut in florets
  Blanched almonds 2 Tablespoon
  Ground black pepper To Taste
  Low fat plain yogurt 4 Tablespoon
Directions

1.Brush a large saucepan with olive oil, heat and cook onion, garlic, cumin, coriander, turmeric and carrots for 5 minutes or until onion softens.
2.Stir in lentils, tomatoes and stock.
Bring to the boil, reduce heat, cover and simmer for 15 minutes.
3.Add chilli sauce, pumpkin and cauliflower.
Cookfor 15-20 minutes longer or until pumpkin is tender.
Mix in almonds and season to taste with pepper.
Ladle curry into bowls and top with a spoonful of yoghurt.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Quick

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