Vegetable Lentil Curry Recipe with Madras Curry Seasoning
Vegetable Lentil Curry By Andrew Zimmern This vegetable lentil curry is nutritious, wholesome and a great way to feed lots of people on a budget. Think of this
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Cooking tools:
- Saute pan
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Kitchen towel
- Ladle
- Serving bowl
- Mixing bowl
- Lime wedge
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 fennel bulb, trimmed and chopped
- 3 carrots, chopped
- 3 garlic cloves, halved
- 4 slices of fresh ginger
- 1 fresh red chile, sliced
- Salt
- 1 1/2 cup green lentils
- 3 tablespoons Badia Spices Curry Powder
- 4 cups chicken stock or vegetable stock
- 1 14-ounce can of chickpeas, drained and rinsed
- 1/2 cup tomato puree
- 1 cup frozen spinach, thawed and squeezed dry
- 2 tablespoons red wine vinegar
- Cilantro, minced for garnish
- Crème fraiche, sour cream or yogurt for garnish
- Lime wedges, for garnish
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