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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
Serves 4
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.