Garlic 3 cloves minced. Heat oil in a frying pan over low heat. Water or vegetable stock 2 cups. In a small bowl stir together yogurt tomato and. Stir in cauliflower carrot crushed tomatoes.

Simmer covered for 10 minutes. Onion 1 large sliced. Simmer uncovered for a further 5 minutes or until vegetables are tender. Add onion garlic and curry leaves until lightly golden. Add the beans and cook for 2 mins then stir in the yogurt and some seasoning.

Add the lentils and simmer for a further 15 20 minutes or until the vegetables and lentils are cooked. Stir in tomatoes water and stock cube. Reduce heat and cover with lid. Cook stirring for 1 minute or until fragrant. Stir well and simmer for 20 minutes or until lentils are soft.

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Add lentils cauliflower tomatoes and spiced onions to saucepan with potatoes and carrots. Bring to the boil. Simmer covered for 20 to 25 minutes or until lentils are tender and liquid is absorbed. Cook for approx 10 mins then add green beans and red pepper. In a medium saucepan combine water lentils carrots onion celery curry powder fresh ginger ground ginger garlic and salt.

Combine stock and flour in a small bowl. In a large pot heat the olive oil over medium heat. Bring to the boil then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the diced onion and cook for 2 minutes. Stir in curry powder cumin ground coriander and ground ginger.

Add onion and cook until golden and starting to soften. Top evenly with yogurt and cilantro. Stir in the minced garlic and curry powder and cook for 30 more seconds. Reduce heat to medium. Simmer covered for another 5 minutes or until vegetables are tender then add the lentils.

Step 3 while the curry is simmering cook the rice according to the packet instructions adding the turmeric to the cooking water. 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground turmeric 1 teaspoon. Stir in lime juice. Sprinkle over the coriander and chopped cucumber if using and serve with naan bread and rice. Cook stirring for 1 minute.

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Next add the blanched vegetables to the lentil mixture along with the yoghurt tomato puree and just teaspoon of cayenne pepper. Stir well and try to push all the vegetables below the surface of the liquid. Tamarind water 1 cups see the notes about tamarind below oil 3 tablespoons e g. Add stock mixture to pan. Stir in cauliflower eggplant and mushrooms.

Red lentils 1 cup. Stir in salt and lentils. Add korma paste and lentils. Ginger 1 inch peeled and minced. Cover and simmer for 15 minutes.

Remove pan from heat. Divide lentil mixture among 4 bowls. Remove pan from heat. Red lentils 1 cup. Next add the blanched vegetables to the lentil mixture along with the yoghurt tomato puree and just teaspoon of cayenne pepper.

Divide lentil mixture among 4 bowls. Step 3 while the curry is simmering cook the rice according to the packet instructions adding the turmeric to the cooking water. Add onion and cook until golden and starting to soften. Combine stock and flour in a small bowl. Add lentils cauliflower tomatoes and spiced onions to saucepan with potatoes and carrots.

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Cover and simmer for 15 minutes. Add the lentils and simmer for a further 15 20 minutes or until the vegetables and lentils are cooked. Simmer covered for 10 minutes. Garlic 3 cloves minced.