Ingredients
-
1 tablespoon vegetable oil
-
1 medium brown onion, chopped
-
2.5cm piece fresh ginger, peeled, finely chopped
-
1 teaspoon ground turmeric
-
2 teaspoons garam masala
-
625mls (2 1/2 cups) Massel vegetable liquid stock
-
105g (1/2 cup) split red lentils
-
320g piece cauliflower, cut into small florets
-
2 medium (about 240g) carrots, peeled, sliced
-
1 large fresh red chilli, halved, deseeded, chopped
-
300g piece firm tofu, cut into 1 x 4cm lengths
-
250g green beans, topped, cut into 5cm lengths
-
salt & ground black pepper, to taste
-
1/3 cup chopped fresh coriander
-
Steamed Basmati rice, to serve
Method
-
1Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Stir in the ginger, turmeric and garam masala and cook, stirring, for 1 minute or until aromatic.
-
2Add the vegetable stock, lentils, cauliflower, carrots and chilli. Increase heat to high and bring to the boil. Reduce heat to medium-low and simmer, covered, for 15 minutes. Stir in tofu and beans and cook for a further 10 minutes or until the vegetables are tender. (See microwave tip.)
-
3Season with salt and pepper and gently stir in the coriander. Serve immediately with the rice.
Source: taste.com.au
Discussion about this post