Lentil and vege curry

I usually use recipes to cook, and am quite unimaginative in that department. That doesn’t mean I can’t cook. On the contrary, I’m a great cook! But I have found that when I cook stuff without instructions it usually ends up a bit bland, or wrong in a variety of ways. I have to admit that MasterChef jolted me into action with regards to this – I have tried recently to cook without recipes. I haven’t had a great deal of luck, but there is one recipe I would like to share. I’ve been making this for a couple of weeks now just because its so delicious. Cheap too which is a bonus 🙂

These are the ingredients you need: Red lentils, 1 zucchini, 2 carrots, 2 or 3 medium-large tomatoes, any other veges you want, 1 onion, 1 tbls garlic pulp (about 2 large cloves), 1 tsp each of turmeric, brown mustard and cumin seeds, half a tsp of turmeric, 1 tsp of garama masala, salt, plain peanut butter (the stuff that is 100% pureed peanuts – no salt or sugar in it)

Put a generous amount of oil in a hot pan (I find that a combination of olive and mustard oils is great for curries). Turn the heat to medium. When the oil is hot, add the seeds. When seeds start popping, add the diced onion and stir until onion goes soft, about 5 mins. Add the garlic pulp (make sure it’s quite watery otherwise the garlic will just stick to the bottom and burn) and stir for a bit. Add roughly chopped carrots and zucchini. Add ground turmeric and some salt. Stir until veges coated. Add chopped tomatoes and a generous tbls of peanut butter and mix. Cook until tomatoes have gone mushy. Add rinsed lentils and some water so that lentils can cook. Cook on medium-low heat until done. Add garam masala at the end and salt if necessary. Yummy with brown rice.


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