Vegetable curry with black lentils and yoghurt

Variation on Indian vegetarian curry. Vegetable curry prepared from steamed Vegetable Recipes, lentils and other goodies, served garnished with flavored yogurt.

Ingredients:

400 g of preserved peeled sliced tomatoes 430 ml hot vegetable stock 2 pcs garlic cloves 2-3 pcs carrots 1 pcs larger onions 1 pc smaller cauliflower 1 pc larger apple 1 pc chillies 1/2 pc larger courgette or pumpkin 3 tbsp red curry paste 2 tbsp olive oil 2 tbsp chopped parsley or coriander pepper salt For dressing: 2 tablespoons chopped parsley or cilantro 150 g white yogurt pepper salt

Procedure:

In a large pot, in hot olive oil, sauté the sliced onion along with the crushed garlic cloves, chopped chili pepper and apple cubes, sauté for 5 minutes, stirring occasionally, then add the curry paste, stir again

Add the tin of tomatoes with the pickle, cleaned carrots cut into thicker rounds, individual cauliflower florets, cubes of courgette or pumpkin flesh, pour in the vegetable stock, add chopped parsley or coriander, stir

Bring the mixture to the boil, then cover, on a low heat source, let bubble for 30 minutes, stirring occasionally

At this stage, add the rinsed, drained red lentils to the dish, simmer uncovered for a further 30 minutes, stirring the curry occasionally

Prepare the yoghurt; tip the cup of yoghurt into a bowl, stir in the chopped parsley or coriander, season with salt and pepper

Decorate individual portions of the curry on the plate with a larger dollop of the flavoured yoghurt.

Note:

Photo: Nadia Indruchova