Ingredients
3tbs Butter
One Large Onion, chopped
3-4 Cloves of garlic, chopped
1tbs Ginger, finely chopped, or 1tbs dried ginger
Two Celery stalks, chopped
Two Carrots, scrubbed and sliced into 1/4 inch rounds
One Medium sized cauliflower, broken into small florets
One Potato, scrubbed and chopped into large dice
One Apple, peeled and cut into large dice
3/4tsp Turmeric
1tsp Cumin, ground
1tsp Coriander, ground
1tsp Garam masala
1/4tsp Cayenne pepper
2tbs Brown mustard seeds toasted
One Can of coconut milk
500ml Vegetable stock
2tbs Tomato paste
100g Red lentils
125g Seasonal green vegetable e.g prepared chopped chard or cabbage
Fresh coriander, coarsely chopped
Preparation
Melt the butter in a pan on medium heat, add onions, garlic and ginger. Cover and cook for 5 minutes. Add celery, carrots, cauliflower, potatoes and apples and cook for 4 minutes more. Stir in the spices and mustard seeds and cook uncovered for 3 minutes. Add coconut milk, stock, tomato paste and lentils. Stir well to combine all ingredients and simmer uncovered for 25 minutes. Add green veg and cook for another 10 to 15 minutes. Season to taste with salt and pepper, garnish with coriander and serve with rice and good chutney.
