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Indian Style Vegetable and Legume Curry August 28, 2010
SUGARFREEBABIES'S BLOG22Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups legumes (dried, or pulses OR two 400g tins, rinsed and drained)
- 2 Tbsp. vegetable oil
- 2 tsp. ginger (minced)
- 1 onion (large, finely diced)
- 2 cloves garlic (minced)
- 3 tsp. Garam Masala
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 2 tsp. paprika
- 1 tsp. chilli powder
- 1/2 tsp. turmeric
- 1 Tbsp. chicken stock powder (I highly recommend “Massell” tinned stock powder)
- 400 grams crushed tomatoes
- 270 mL coconut cream (lite)
- 1 cup water
- 1 tsp. salt
- 2 sticks celery (diced)
- 2 carrots (chopped)
- 4 potatoes (chopped)
- 1 sweet potato (chopped)
- 1/4 pumpkin (butternut, chopped)
- 2 cups frozen peas
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