Evening All! Happy hump day (mid-week hump). The mid-week lull can often leave us feeling a little sluggish. Rest assured, a nutrient packed punch in the face will be a sure fire way to ensure you have all the energy you need to chasse your way towards that Friday feeling!
Veggie power to the rescue! This curry is like an internal M.O.T and with 7 fruits and vegetables in this mighty dish complimented by the delicate earthy flavour of the humble curry leaf and just enough heat to leave your mouth feeling like its doing a dinner time Samba. It will no doubt leave you feeling guilt free and deliciously satisfied.
- 1 x tsp. whole garam masala
- 1 x tsp. Asafoetida
- 1 x tsp. turmeric
- 1 x tsp. mustard seeds
- 12-15 curry leaves
- 1 x large green chilli – finely sliced
- 1 x tsp. tomato paste
- 1 x tsp. garlic paste
- 1 x tsp. ginger paste
- salt and pepper to taste
- 1 tbsp. olive oil
- a handful of new potatoes – halved
- 2 x tomatoes – roughly chopped
- 2 tbsp. red split lentils
- 200g button mushrooms – leave whole
- 2 x red onion – roughly chopped
- 1/2 a bag of spinach
- 2 x spring onions – finely sliced
- enough water to cover the mixture
Heat a large pan and add the oil, once warm, add the whole garam masala and spices. Stir for a minute or so. Add the potatoes and allow them to brown slightly. Then add the onion, mushroom and chilli and stir and cook for a few minutes until slightly softened.
Once slightly golden, add the tomato and stir-fry for a couple of minutes, after this add the lentils, stir through the mixture and add just enough water to cover the vegetables.
Bring the mixture to a vibrant bubble and allow the mixture to reduce by 2/3. This will allow sufficient time to cook the lentils and potatoes through.
Add the spinach and sliced spring onion and allow to wilt. Add salt and pepper to taste and your veggie packed curry is ready to serve. I just had this for my dinner with a wholemeal roti and it was scrummy!