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The Vegetarian Curry Bible
minutes). Add the mushrooms and courgettes and simmer for 5 minutes
more.
Season to taste.
Add a swirl of dairy or soya natural yoghurt and serve with cooked
rice.
Vegetarian Curry by The Vegetarian Society
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5
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Ingredients
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4-6 portions cooked rice
dairy or soya natural yoghurt, to serve
For the curry sauce:
175g/6oz green lentils
2 tbsp sunflower oil
1 large onion, chopped
1-2 cloves garlic, crushed
1-3 tbsp curry powder
1 red and 1 green pepper, stalk and seeds removed, and chopped
2 carrots, peeled and chopped
2 x 400g/14oz cans chopped tomatoes
1 heaped tbsp tomato purée
300ml/½ pint vegetable stock (make with a stock cube or bouillon
powder)
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100g/4oz frozen peas
3 tbsp vegetarian pesto
175g/6oz mushrooms, wiped and quartered
1 courgette, chopped
salt and freshly ground black pepper
Method
1
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Place the green lentils in a large bowl and pour boiling water over
them. Leave to soak for 30 minutes. (Alternatively, buy a tin of pre
soaked lentils.) Drain.
2
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Heat the oil in a large saucepan and fry the onion and garlic together
with the curry powder, until the onions are softening.
Add the peppers, carrots and drained green lentils and cook for 5
minutes, stirring all the time. Add the tomatoes, purée, stock, peas and
pesto, bring to the boil and simmer until the lentils are tender (about 30
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