- ½ stick cinamon
- 4-5 cardamom pods
- 5 fresh curry leaves (if available)
- 4 cloves
- 2 medium onions, chopped
- 1+1/2 tsp ginger, garlic and chilli paste [Instructions below]
- 1 tsp medium curry powder
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp paprika
- ½ tsp red chilli powder (optional)
- ¼ tsp turmeric powder
- 1 tsp garam masala
- 1 cup vegetable stock or bone broth (if not vegetarian or vegan)
- 1 Cup red lentils, washed, soaked for 10 minutes and then drained
- Carrots, chopped
- Green beans
- 1 handful of fresh coriander
- In a blender mix together equal amounts of ginger and garlic and fresh green or red chilli (amount of chilli depends on how hot you like it)
- Blend and add a little water and oil to bind it all together until you get a smooth paste.
- Begin by gently heating (low heat) 2 tbsp oil (Ghee, if not vegan or vegetarian), ricebran oil or coconut oil, in a frypan or saucepan
- Add the cinnamon, cardamom pods and cloves and allow to infuse the oil gently for 2-3 minutes
- Turn up the heat
- Add the fresh curry leaves and fry for 30 seconds
- Add the onions and fry on a medium heat until golden for 5-8 minutes
- Add the ginger, garlic and chilli paste and fry for 1 minute
- Turn the heat down to low
- Add the curry powder, cumin, ground coriander, paprika and chilli powder and fry for 1-2 minutes.
- Add the vegetable stock. Top up with water if more liquid is required (or more stock).
- Add the lentils and allow to cook for 15-20 minutes
- Once the lentils are half cooked and have plumped up and absorbed some of the water add the vegetables which should only need 10 minutes to cook, but leave the peas till the end.
- 5 minutes from the end add the peas.
- Add the garam masala and fresh coriander, allow to mix through for 1 minute then serve.
Serve with rice cooked following my recipe for low carb, low arsenic rice;
Image courtesy of tiramisustudio at FreeDigitalPhotos.net