Veggy Curry

Vegetable Curry serves 12 6 large onions 6 garlic cloves 6 tblsp vegetable oil 1/8 pt water 6 teasp chili powder 6 teasp coriander 3 teasp tumeric 6 teasp ginger powder 1/4 pt tomato puree 18 medium potatoes peeled and cubed 1.5 lb peas 4 green peppers, sliced 6 oz red lentils 12 teacups water Chop the onions and garlic finely. Heat the oil in a large saucepan, add onions and garlic and cook until soft. Add 1/8 pt water, spices and ginger. Cook gently for two minutes. Add the tomato puree, diced potatoes, peas, pepper and lentils. Add 12 teacups water. Bring to the boil and simmer for about 30 mins until veg are just tender. Serve with Rice, Nan bread/Pitta bread. Back to Trip recipes