Vegetable Curry with Pepper and Cilantro Tadka

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Vegetable Curry with Pepper and Cilantro Tadka

 

Recipe By :Best Slow Cooker Recipes: Judith Finlayson

Serving Size : 6 Preparation Time :0:00

Categories : Crockpot Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vegetable oil

2 large leeks -- thinly sliced

or red onions -- thinly sliced

6 celery stalks -- thinly sliced

6 carrots -- thinly sliced

4 cloves garlic -- minced

1 tablespoon minced ginger

1 chile pepper -- finely chopped

1 tablespoon curry powder

28 ounces canned tomatoes with juice -- coarsely chopped

6 small turnips; peeled -- cubed (1/2-inch)

2 potatoes -- peeled, shredded

2 cups lentils -- washed

4 cups vegetable stock or water

2 cups cut green beans -- (1-inch lengths)

or green peas

Pepper and Cilantro Tadka:

2 tablespoons ghee

(clarified butter or vegetable oil)

1 teaspoon cumin seed

2 green onions; white only -- finely chopped

1/2 chile pepper -- finely chopped

1 red bell pepper -- finely chopped

1/4 cup finely chopped fresh cilantro -- (coriander leaves)

1 tablespoon lemon juice

 

1. In a skillet, heat oil over medium heat. Add leeks or onions, celery and

carrots and stir to combine. Reduce heat to low, cover and cook until

vegetables are soft, about 10 minutes.

 

2. Increase heat to medium. Add garlic, ginger, chile pepper and curry

powder

and cook, stirring for 1 minute. Stir in tomatoes and bring to a boil.

 

3. Place turnips, potatoes and lentils in slow cooker stoneware. Pour

contents

of pan over mixutre and stir well. Add stock or water barely to cover, abut

4

cups.

 

4. Cover and cook until vegetables are tender: LOW 8-10 hrs; HIGH 4-5 hrs.

 

5. Add green beans or peas. Cover and cook on high until tender, 15 to 30

minutes.

 

6. Make tadka in a skillet over medium heat. Heat ghee. Add cumin seed and

cook

until flavor is released. Add green onions, chile pepper, bell pepper, and

cook, stirring for 1 minute. Remove from heat. Stir in cilantro and lemon

juice. Spon into a small bowl and serve as a garnish for curry.

 

TADKA is a fried garnish often used in Indian cooking. It is traditionally a

mixture of spices. cooked in ghee; served over a large bowl of dal made from

dried beans or lentils.

 

 

 

Description:

" Fried tadka adds a spicy finish mellow stew of lentils and vegetables "

Cuisine:

" Vegetarian "

 

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Per Serving (excluding unknown items): 454 Calories; 8g Fat (15.6% calories

from fat); 24g Protein; 77g Carbohydrate; 29g Dietary Fiber; 12mg

Cholesterol;

365mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 6 Vegetable; 0

Fruit; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 2130706543 0 0 0 0 0 0 2470 5370 0 0 1582 3568 2130706543

0

0 0 0 3585 0 0 0 0