Vegetables With Almond Curry
|Olive oil||1 Tablespoon|
|Onion||1 , sliced|
|Garlic||1 Clove (5 gm), crushed|
|Ground cumin||1 Teaspoon|
|Ground coriander||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|
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.