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2 tbsp extra virgin olive oil
1 onion chopped
¼ cup or 100 ml of butter chicken curry sauce
100gm red lentils or green (Straight out from the packet)
1 cauliflower, flowerets (250gm)
1 large zucchini cut into rings (1/2 cm thick)
150gm small Swiss brown mushrooms leave them whole
1-cup vegetables stock
½ cup coriander leaves
Sea-salt & pepper
1 teaspoon sprinkling of gram masala spice for an extra kick
¼ cup Dukkah for garnishing
Vegetable Stock
Makes 2L
1 celery heart NO green at all
2 split and quartered brown onion
2 carrot peeled and split and quartered
2 thinly slice tomato
3 cloves garlic
1 cm fresh ginger
Few pepper corns
Few parsley stems, 1 bay leave
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Lightly brown onions in olive oil for 5 minutes or until fragrant. Add simmering curry sauce, lentils, vegetables and stock and simmer for 15 to 20 minutes until vegetables are tender and tasty. Season with sea-salt & pepper a dash of gram masala and chopped coriander leaves to finish it off. Serve with steaming basmati rice garnished with Dukkah sprinkled over.
Stock Method
Just cover the prepared ingredients with cold water and allow to slowly simmer to the above time. Your cooking time starts when thew stock starts to simmer.
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