This is my favourite vegetable curry ever which I recently learnt how to make. It tastes amazing, is packed full of nutrients and fills you up wonderfully!
You can really use whatever vegetables you like for this curry, but I will include in the ingredients list what I have found to turn out beautifully. Adjust how much spice you use for the amount of vegetables, the following amounts are to suit a big pan full of chopped veggies. Serve with basmati rice or paratha's :-)
You will need:
1 bay leaf
1 tablespoon turmeric powder
1 chilli (alternatively 1 teaspoon chilli powder)
1 teaspoon cumin powder
1 teaspoon coriander powder
2 tablespoons Panch-phoron (Indian five spice blend)
1 teaspoon ginger
Fresh or minced garlic to taste
Eggplant, potatoes, pumpkin, green beans, broccoli, cauliflower, peas (add peas towards end)
1/2 cup of lentils (preferably soaked beforehand - if not use red or brown or tinned)
Method: Step 1: Chop all vegetables (excluding onion) and sautee them in a large wok in some olive oil until they are slightly golden or have a less raw appearance. This should take about 5-10 minutes. Then put the vegetables aside in a bowl and add some more oil to wok preparing for the spices.
Step 2: Add spices and lentils (leaving garlic towards the end before putting the vegetables back in). Stir the spices and lentils until golden. Then add the onion and garlic towards the end of cooking spices.
Step 3: Add vegetables and lentils back into work and put on lid. Cook on low-medium heat, stirring regularly until all vegetables have cooked nicely. Add small amounts of water if it seems to be getting dry. The curry is ready when it is mushier and all vegetables are soft.