Vegetable curry

Thumb_curry

(from anaissnaps’s recipe box)

Protein: 17.8 g
Fat: 7.2 g
Carbs: 25 g
Kilojoules: 991
Calories: 237
Fiber: 7.7g

Source: http://www.teresacutter.com/2011/10/my-vegetable-curry/

Serves 4 people

Categories: curry, untried, vegetarian

Ingredients

  • 1 cup (180 g) yellow split peas, soaked overnight + drained
  • 350 g pumpkin, chopped
  • 250 g sweet potato, chopped with skin
  • 1 tablespoon fresh grated ginger
  • 1 onion chopped
  • 2 garlic cloves, smashed
  • 2 celery stalks, cut into small dice
  • 1 medium carrot, grated
  • 1/4 tsp ground turmeric
  • 1/2 teaspoon cinnamon
  • 2 tablespoon mirin
  • 1 heaped tablespoon miso
  • 1 handful coriander or flat-leaf parsley, chopped
  • 1 lime
  • 350 g organic tempeh or firm tofu

Directions

  1. Sauté onion, ginger, garlic, celery + carrot in a large pot for 3 minutes.

  2. Add turmeric and cinnamon and cook for another minute.

  3. Add drained split peas and 4 cups water.

  4. Cook for 30 minutes over a low heat.

  5. Add sweet potato and pumpkin and cook for another 20 – 30 minutes until tender, adding a little more water if necessary.

  6. Dissolve miso in 2 tablespoons warm water and add to curry wit mirin, lime juice and herbs. Taste and adjust seasoning.

  7. Sauté chopped tempeh separately in a little olive oil until golden, add to the vegetable curry just before serving and enjoy.

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