Cooking Instructions
- 1
Prepare the ingrediences: dice potatoes, carrots, onions, tomatoes; cut the cauliflower into florets; finely cut the garlic and ginger.
- 2
Add some oil to a large sauce pan, and fry the onion, garlic and ginger on a medium heat, stirring consistently for approx. 10 mins until softened. After, place the onion mixture aside.
- 3
Add a small bit of oil to the large sauce pan, and add the chopped tomatoes. Mix all the spices together (the mustard, cumin seeds may need to be toasted/ground). Once the tomato mixture has heated up, add in the spice mixture and curry leaves. Cook in a medium heat for approx 10 mins or so.
- 4
Add the diced potatoes and carrots to the tomato recipe, and stir to coat. Add the prepared stock and bring to a simmer. Cover and let cook for 10 mins.
- 5
Add the cauliflower florets and lentils to the mixture. Cover and let cook for 10 mins.
- 6
It's done!
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