John Myers
Contents
show
Indian Vegetable Pan
The perfect indian vegetable pan recipe with a picture and simple step-by-step instructions.
Spices
- 5 piece Spring onion
- 150 g Carrots
- 150 g Lentils red
- 2 toe Garlic
- 150 g Leek
- 100 g Dried apricots
- 1 teaspoon Gourmet fine seasoning
- 1 teaspoon Vegetable broth powder
- Oil for roasting
- 1 teaspoon Madras curry
- 1 teaspoon Turmeric
- 1 pinch Cumin
- 1 pinch Coriander
Sauces
- 1 pinch Indian curry sauce
- 1 pinch Chili sweet and sour sauce
Prepare the chickpeas and lentils
- Soak the chickpeas in plenty of water the day before and leave to stand overnight – in the morning change the water and soak again – about 1 hour. Before you start cooking, the chickpeas are cooked SOFT WITHOUT adding salt or other spices! they don’t get soft in salty water !!!!
- Red lentils do NOT really need to be soaked – they cook relatively quickly … but they should be pre-cooked for a few minutes before you put them in the pan with the rest of the vegetables … the cooking time for the remaining vegetables is a bit in this case too short to get the lenses completely soft
Snipping preparation
- Cut the spring onion into large rolls – cut the leek into large slices – cut the carrots into oblique sticks – cut the garlic into fine cubes – cut the dried apricots into bite-sized pieces and soak in approx. 150 ml water for approx. 1 hour. soaking
preparation
- the spring onions are roasted in hot oil together with curry, turmeric, cumin and coriander – then all the vegetables, the well drained chickpeas and the pre-cooked lentils are added one after the other – finally add the apricots and the water, mix everything well and add salt, Season gourmet fine seasoning and vegetable stock powder (recipe in my kb) – cover and let the vegetables finish cooking for approx. 10 minutes over the lowest possible flame
- Finally, top off with a little curry and chilli sauce and season to taste again – serve with rice
Facebook Comments