Curried Vegetable Stew


This is the curried vege stew we talked about on the weekend.  It's a good way of getting lots of vege especially the ones you don't like.  It's from the Women's weekly Cooking for two so I usually double the amounts

1 carrot
2 zucchini
1 quarter of a red pepper ( I usually add a lot more)
1 third cup of oil
1 onion
3 cloves garlic
2 teaspoons ( t) grated fresh ginger
3 quarters t of turmeric
1 fresh red chilli, chopped
1 t yellow mustard seed
3 quarter t ground coriander
half t cumin seeds
1 quarter cauliflower, chopped
1 large tomato chopped
2 T chopped fresh parsley
80g green beans,  chopped
1 third cup of water

1 half cup yellow split peas
2 and 3 quarter cups water

Cut carrot and zucchini into 2 cm sticks,  cut pepper into 2cm squares.  Heat oil in pan, add onion, garlic, ginger and spices,  cook, stirring for 8 minutes.  Add carrot, cauliflower, tomato and parsley,  cook stirring for 8 minutes.  Stir in zucchini, pepper, beans,  water and dhal,  simmer uncovered, stirring occasionally , about 15 minutes or until vegetables are tender.  Server with pappadums and rice,  if desired.

Dhal:  Cover peas with water in bowl.  Stand 2 hours.  Drain peas, discard water.  Combine peas and the 2 and 3 quarters cup of water in pan,  simmer, uncovered about 40 minutes or until peas are soft.  Blend or process undrained peas until smooth. (I don't bother blending,  just cook til mushy)

I often vary the amount or type of vege with some success eg broccoli, brocollini caulibroc are good.