This spicy mixed vegetable curry is cooked using lentils, potatoes and tomatoes. More vegetables can be added such as eggplant and potatoes. This is a simple, fast, cheap and low calorie curry, since it doesn’t use any coconut milk, cream or yoghurt. However these can be added to tone down the spiciness. This mixed vegetable curry is cooked in Sri Lanka to serve with dosas. It can also be served with bread, rice or naan. It is served with dosas and kochchi sambol (green chili coconut relish) in the picture below
If you try this recipe, please leave a comment below. I would love to get your feedback. As always, love and good vibes to you all. Happy cooking!
Mixed vegetable curry
Ingredients
- 2 Garlic cloves
- 2 cups Water
- 1 Carrot
- 1 Tomato
- 1 Potato optional
- 1 Green chillie
- 1 tbsp Coconut oil or any type of oil
- 1/2 Red Onion
- 1/2 cup Red split lentils
Seasoning
- 1 tbsp Chillie powder
- 1 tbsp Salt
- 1/2 tsp Turmeric
Instructions
- Heat coconut oil in a pan, and add chopped onion, garlic and chillies
- Fry until onions are browned (about 5 minutes)
- Add chillie powder and cook for 1-2 minutes
- Add the chopped tomatoes, carrot and washed lentils
- Add water and the rest of the seasonings
- Close lid and cook on low heat for 15-20 minutes
- If curry is too dry, then add an extra 1/2 cup of water
- Stop cooking once the lentils are cooked and the curry thickens