Vegetable Gurry Thali

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

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
Vegan
Gluten-free
Spicy

Ingredients

Method