A yummy, healthy vegetarian stew.
Ingredients:
- 1 cup red lentils, rinsed in cold water
- 750mL (3 cups) stock (I used chicken “style” vegetable stock)
- 6-8 dried curry leaves
- 1 tbsp oil
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 2 tsp grated ginger
- 2 tsp ground cumin
- 2 tsp ground turmeric
- 2 tsp ground paprika
- 1/2 a small pumpkin, diced (~ 2 cups worth)
- 2 celery stalks, chopped
- ~200g green beans, cut to 2cm
- 2 tbsp lime juice
- 2 tbsp chopped coriander
- Steamed rice to serve
Method:
- Place lentils, curry leaves and stock in a saucepan, bring to the boil. Reduce heat to low, and simmer for 10 minutes.
- Heat oil in a large frypan over medium heat, add onion and cook 2-3 minutes until soft. Add garlic, ginger and spices and cook for 1 minute. Add pumpkin and celery and cook, stirring, for 3-4 minutes.
- Add lentils to the pumpkin mixture and cook, covered, for 10 minutes.
- Add beans, cook for 5 minutes, then season with salt and pepper. Stir in juice and coriander.
- Serve with rice