Kashmiri Vegetable Curry

Kashmiri Vegetable Curry

Ingredients
9
Ingredients
  • 1 onion

  • 1 carrot

  • 125 grams dried red lentils

  • 400 millilitres light coconut milk

  • 1 Tin chopped tomatoes

  • 200 grams cauliflower

  • 200 grams spinach

  • 1 sachet Kashmiri Vegetable Curry

  • How Spicy? Mild

Instructions

  • 1 Heat 1 tbs oil and fry onion for 4-5 mins, until softened. Stir in carrot and seasoning and fry for a further few mins.
  • 2 Add lentils, coconut milk, tomatoes and cauliflower. Bring to a simmer, cover and cook for 20-25 mins, until lentils are cooled through, stirring occasionally to prevent sticking.
  • 3 Stir in spinach and heat through for 3-4 mins.
  • 4 Feeling Inspired? Try substituting cauliflower wit fried cubes of India paneer cheese, add at the end of cooking.
  • 5 Add Schwartz Crushed Chillies for extra heat.