Green Lentil Curry With Potatoes And Vegetables

Serving Size : 6
Ingredients

for prepare Green Lentil Curry With Potatoes And Vegetables

:

Amount	Measure	Ingredient - Preparation Method
2	cups	dried lentils - rinsed
green, red, or brown green lentil curry with potatoes and vegetables
2	tablespoons	vegetable oil
1	medium	onion - diced
12		mushrooms - sliced
1	small	zucchini - diced
2		tomatoes - cored and diced
4	cloves	garlic - minced
1		jalapeno pepper - seeded and minced
1	tablespoon	fresh ginger root - minced
1	tablespoon	curry powder (Madras style)
1	teaspoon	ground cumin
1	teaspoon	ground coriander - or
garam masala green lentil curry with potatoes and vegetables
1	teaspoon	salt
1/2	teaspoon	ground black pepper
2	cups	white potatoes - unpeeled, diced
2		carrots - peeled and diced
8		broccoli florets - or
cauliflower florets green lentil curry with potatoes and vegetables
8	cups	hot cooked rice

Place the lentils in plenty of water to cover and cook until tender (see package for time; 30 to 45 minutes). Drain the lentils in a slander, reserving 2 cups of the cooking liquid, and set aside. Heat the oil in a large saucepan over medium heat and add the onion, mushrooms, and zucchini. Cook for about 7 minutes, until the vegetables are tender, stirring occasionally. Add the tomatoes, garlic, jalapeno, and ginger, and cook for 4 to 5 minutes more. Add the seasonings and cook 1 minute more. Blend in the lentils, reserved cooking liquid, potatoes, and carrots and cook over low heat for 35 to 40 minutes, stirring occasionally. Add the broccoli and cook for another 5 to 10 minutes until broccoli is fork tender. Remove from the heat and serve with basmati rice. A cucumber raita or plain, lowfat yogurt make a soothing accompaniment.

Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .