This curry keeps for up to 3 days in the fridge. Delicious served cold as a side salad with grilled chicken, fish or on bread.
• 500ml water
• 30ml vegetable stock powder
• 250ml brown lentils
• 30ml canola or peanut oil
• 1 onion, chopped
• ½ cauliflower, cut into 2cm pieces
• 1 green pepper, seeded and cut into strips
• ½ small butternut, peeled and cut into 2cm cubes
• 3 large carrots peeled, slice 2 and grate the other 1
• 1 large ripe tomato, halved and grated
• 5ml Chilli and Garlic seasoning
• 200ml Tikka Curry Sauce
• Season to taste
• 1 bunch fresh coriander, well rinsed
Measure the water in a big measuring jug, add the stock powder and lentils. Leave on one side to soak for 30 minutes. Prepare all the vegetables needed for the curry.
Warm the base of a large heavy based saucepan. Add the oil and chopped onion. Stir to brown. Add the cauliflower, green pepper, butternut and sliced carrots. Stir-fry the vegetables until they begin to soften , approx. 10 mins. Add the grated carrot, grated tomato, soaked lentils and all the stock, chilli and garlic seasoning and Tikka sauce. Fit with a well fitted lid and simmer on low for 30 minutes. Stir now and again to prevent burning.
Test for seasoning. Chop half the coriander and stir into the curry. Sprinkle the rest over when you serve. Serve with rice and sambals.