Vegetable Curry
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Vegetable Curry

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Serves 4

Delicious vegetarian curry which can be made mild or spicy.

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  • 6 fresh tomatoes
  • 1 carrot, peeled and chopped
  • Olive oil
  • 1 leek, finely chopped
  • 1 red chilli, finely chopped
  • 1 large potato, chopped into chunks
  • ¼ grated fresh medium-size ginger
  • 100g broadbeans
  • Handful of red lentils
  • Water to cover lentils
  • 1 1/2 tsp garam masala
  • 1/2tsp cumin, coriander, turmeric,
  • 1/4 tsp cayenne pepper
  • Salt and pepper


    1. Boil tomatoes and carrot in a pan of water for 10-15 mins, leave to cool
    2. Heat a pan on medium heat with 2 tbsp olive oil. Put leek and chilli into pan, cook for 2-3 minutes. Add potato to leek with the fresh ginger.
    3. Peel skin of tomatoes and blitz with carrots until puréed. Add to pan with vegetables.
    4. Empty the washed broad beans into the pan with the lentils and spices. Season a little and simmer for 40 minutes. Stir occasionally and add a little water if it gets too dry.
    5. Season to taste and serve with rice and poppadoms.

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