Vegetable Gurry Thali

Name: Vegetable Gurry Thali
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 2 tsp turmeric; ½ tsp cardamom seeds; 1 cinnamon stick; 1 tsp salt; 1 onion, chopped; 3 tbsp sunflower oil; salt; 2 green chillies, chopped; 2 tsp ground black pepper; 3 garlic cloves, chopped; 2 tsp mustard seeds; 2 tsp asafoetida; 1 large onion, sliced; 450 g/ 1 lb potatoes, cut into 2-cm / ¾-inch dice; 3-cm / l¼-inch piece of peeled root ginger, cut into strips; 3 tbsp oil; 2 tsp ground fenugreek; 3 garlic cloves, thinly sliced; 450 g/ 1 lb spinach; fresh coriander leaves, to serve; 2 garlic cloves, peeled, smashed and chopped; 3 tsp cumin seeds; 4 tsp coriander seeds; 2 bay leaves; 1 tsp fennel seeds; 225 g/ 8 oz red lentils

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Here are three vegetable curries – a spicy potato curry, a spinach stir-fry and a lentil dish – that, when served with some plain boiled rice, combine well to make a complete vegetarian meal for 4 people.

All the dishes reheat successfully and you can always add further variety by serving an onion and tomato salad with some minted garlic yoghurt on the side and, if the fancy takes, a couple of crunchy pappadums that you buy in a packet and briefly deep-fry.

Ingredients

Europe
United Kingdom
Side dish
Main course
Gluten-free
Spicy
Vegan

Ingredients

Method