Eden’s Aloo Gobi Daal

My friend has just (literally an hour ago) made this friggin amazing vegan curry that I and 15 other people had for dinner this evening with another non-vegan curry that I couldn’t touch šŸ˜‚. It is so flavoursome I’m in food coma territory… I also splashed some coconut cream on top for some creaminess (amaze) and we served it with steamed basmati and roti. A m a z i n g.

Stats – costs about $40 but much less if your spice pantry is already stocked (it’s under $5 per serve anyway though), serves 8-10 as a main, takes a solid hour including all prep, and is a source of iron and calcium (especially if you stir through some leafy greens or add nuts on top).


 

Ingredients

Paste:

1 tsp ground chilli
1 tsp paprika
1 tsp cinnamon
1 tsp dried coriander leaves
1 tsp curry powder
1 tsp mustard seeds
1 tbsp ginger paste
2 tbsp minced garlic
6 curry leaves
1 tbsp lemon juice
100g bengal garam paste (a liquid paste. If you can’t find this, use Aloo Matar paste, probably at your supermarket)

Everything else:

3 onions, diced
1.5 litres water
600g canned diced tomatoes
8 potatoes, peeled, diced
150g dry lentils
1/2 red capsicum, diced
Salt, to taste

To serve:

Roti (dairy-free, but many store-bought are)
Steamed basmati
Coconut cream
Chopped fresh coriander

Method

Combine all paste ingredients and fry in a large pan or saucepan with onion on medium-high heat until spices are aromatic and onion is translucent. Add potato, tomatoes and water and bring to the boil, then reduce heat to medium-low and simmer until potatoes are cooked (about 10-15 mins). Once potatoes are tender, add lentils and capsicum and continue to simmer until a creamy consistency – about half an hour.

Serve hot and enjoy šŸ˜šŸ˜šŸ˜

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