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Vegetable Curry
By Teresa Cutter
Healthy Recipes
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What's great about it
Nutritious, delicious and power packed with goodness! Here is a yummy vegetarian based curry that I love to make when I need healthy comfort food to feed my body. It's loaded with goodness and packed with vegetables and anti-inflammatory spices that are slowly simmered until tender. Yellow split peas and mung beand are very good source of cholesterol-lowering fibre that helps to lower cholesterol and stabilise blood sugar. They are also packed with protein, minerals and isoflavones, which are helpful in reducing the risk of certain diseases.
Ingredients
1/2 cup mung beans or split peas soaked overnight + drained
2 litres freshly boiled water
500 g pumpkin, chopped
250 g sweet potato, chopped with skin
10 g fresh grated ginger
1 onion chopped
2 garlic cloves, smashed
1 bunch coriander (leaves and stalks chopped separately)
2 celery stalks, cut into small dice
2 medium carrots, grated
1 tsp ground turmeric or 2 tablespoons grated fresh turmeric
½ teaspoon ground cinnamon
2 tablespoon mirin
1 tablespoon white miso paste
1 lime
Method
- Sauté onion, ginger, garlic, celery, finely chopped coriander stalks + carrot in a large pot for 3 minutes.
- Add turmeric and cinnamon and cook for another minute.
- Add drained mung beans or split peas and the 2 litres of boiled water.
- Simmer for 1 hour over a low heat or until the lentils or mung beans are tender and breaking up into the curry.
- Add sweet potato and pumpkin and continue cooking for 30 minutes until tender, adding a little more water if necessary.
- Add miso, mirin, a squeeze of lime and coriander leaf.
- Season with white pepper.
- Taste and adjust according to your palate, adding a little more lime etc.
- Serve in bowls topped with micro herbs and enjoy.
More healthy recipes from Teresa Cutter
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