I decided to become a vegetarian at the age of 8. I was lucky that I had a mum that understood and respected my decision despite other family members not being so understanding. She has always made a vegetarian variety of whatever she made for dinner and I am forever grateful that she has respected my decision.
My mum has also been attending cooking classes at the Chequers cooking school and this week made a vegetable curry sauce that she would like to share with you all.
Here we are a few weeks into my cooking lessons at Chequers cooking school and last week we made a vegetable curry sauce. this was quite handy because Kim is a vegetarian, so we had a meal that we could all eat together. I am the biggest fan of ready made sauces, I think it comes from being a working mum and it is convenient to just buy a jar and chuck a sauce over it. But do we really know whats in the jars? This is why cooking from scratch is so good. its all natural ingredients, its less fattening and you can make it to taste. So today I am sharing the recipe on Kim's blog, as she is the vegetarian.
What you need to make it
50g red lentils
1 cauliflower, chopped
1 medium onion, peeled and roughly chopped
2 medium carrots, roughly chopped
1 small red pepper, deseeded and roughly chopped
3 cloves of garlic, peeled and roughly chopped
35g fresh Ginger, peeled and roughly chopped
3 stalks of coriander, chopped
1 small whole red chilli, desseded and roughly chopped OR chilli flakes
1 tin of chopped tomatoes
150 ml water
100 ml of coconut milk
1 dessertspoon of ground coriander
1 dessertspoon paprika
1 dessertspoon turmeric
1 dessertspoon garam masala
1 dessertspoon cumin
1 dessertspoon cinnamon
1/2 teaspoon of pepper
How to make it
Wash the lentils and pop them in a pan to boil, then simmer gently for about 10 minutes. Take your onions, carrots, cauliflower, pepper, garlic and ginger, place it in a blender and blend until finely chopped. I have never done this before but it worked!
Put a saucepan on the heat and add the oil, pop it on a low heat and and add all the spices to heat for a couple of minutes, then add the blended vegetables, chilli and coriander stalks.
Cook for 5 to ten minutes until the onions are starting to soften. Add the tomatoes, water and lentils and cook for about 30 minutes before adding the coconut milk.
Bring to the boil and serve right away or keep until needed. It is totally freezable and you can add meat to it too or keep it vegetarian.
Serve with rice and Naan bread.
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