I went to a local market on Friday and loaded up on a bunch of vegetables, so I decided to be brave and make up my own recipe! It turned out well but there were a few things I’d change and that’s the recipe I’ll put in the comments.
by tarpalogica
1 Comment
tarpalogica
1 cup of whole dry green lentils 2 small eggplants chopped thickly Half a head of cauliflower broken into florets 3 carrots sliced thickly on an angle 3 zucchinis halved and sliced 1 brown onion 2 red chillies sliced Half a red capsicum 1 can of crushed tomatoes 1 can of chickpeas 1 small can of coconut milk 2 cups of chicken stock 1 tsp garam masala 1 tsp turmeric 1 tsp cumin 0.5 tsp chilli powder 4 cloves of garlic crushed 1 tbsp crushed ginger
Started with the lentils then put everything else in on top like and cooked on low for 6 hours. Served with fresh coriander and steamed rice.
1 Comment
1 cup of whole dry green lentils
2 small eggplants chopped thickly
Half a head of cauliflower broken into florets
3 carrots sliced thickly on an angle
3 zucchinis halved and sliced
1 brown onion
2 red chillies sliced
Half a red capsicum
1 can of crushed tomatoes
1 can of chickpeas
1 small can of coconut milk
2 cups of chicken stock
1 tsp garam masala
1 tsp turmeric
1 tsp cumin
0.5 tsp chilli powder
4 cloves of garlic crushed
1 tbsp crushed ginger
Started with the lentils then put everything else in on top like and cooked on low for 6 hours. Served with fresh coriander and steamed rice.