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Vegetable Curry

By Teresa Cutter

Vegetable Curry
Vegetable Curry

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 have slowly simmered until tender. Yellow split peas and mung beans are an excellent source of cholesterol-lowering fibre that helps to lower cholesterol and stabilise blood sugar. They are also high in protein and minerals.

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

 

  1. Sauté onion, ginger, garlic, celery, finely chopped coriander stalks + carrot in a large pot for 3 minutes.
  2. Add turmeric and cinnamon and cook for another minute.
  3. Add drained mung beans or split peas and the 2 litres of boiled water.
  4. Simmer for 1 hour over a low heat or until the lentils or mung beans are tender and breaking up into the curry.
  5. Add sweet potato and pumpkin and continue cooking for 30 minutes until tender, adding a little more water if necessary.
  6. Add miso, mirin, a squeeze of lime and coriander leaf.
  7. Season with white pepper.
  8. Taste and adjust according to your palate, adding a little more lime etc.
  9. Serve in bowls topped with micro herbs and enjoy.

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