in India

Indian vegetable stir-fry

updated

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Ingredients for 4 servings:

  • 550 g cauliflower
  • 400 g chickpeas from the can
  • 80 g lentils, red, dried
  • 3 onions
  • 7 g ginger
  • 500 ml vegetable stock
  • 2 tbsp lemon juice concentrate
  • 2 tsp oil
  • cardamom
  • coriander
  • Salt
  • chili powder
  • Cinnamon powder
  • curry powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Suitable for WW, vegan, with cauliflower and chickpeas

Finely chop the onions and peel and grate the ginger. Sauté both in oil and sauté for about 5 minutes, then add the spices. Add the lentils, deglaze with the stock, and simmer for about 10 minutes. Meanwhile, drain the chickpeas. Divide the cauliflower into florets and add to the lentils. Simmer for another 10 minutes over low heat. Add the chickpeas and lemon juice, bring back to a boil, and season again with the spices. Serve. Serve with rice or a salad. Suitable for WW.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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