Spicy vegetable curry with tasty mung dahl and brown rice
If funds are low but you have an hour or so for preparation this meal is hearty, tasty, nutrient rich and very inexpensive - delicious! Season to your own taste!
1. Plain (Organic) Brown Rice with Gomasio (Sesame Salt)
2. Split Mung Dahl with Freshly grated Ginger, Onion, Fresh Coriander and Mild Green Chillies, seasoned with (Organic) Shoyu (Naturally brewed soy sauce).
3. Spicy Mixed Vegetable Curry (Cauliflour, Carrots, Onions and Saag (Asian Greens - may substitute Spring Cabbage, Spinach etc) with turmeric, cumin, coriander and chilli powders)
I'm extremely privileged to have moved within a five minute walk from an Asian Haji (food store) so with Madhur Jaffrey's wonderful Eastern Vegetarian cook book for inspiration my meals have taken on a decidedly Eastern character recently . . .
Ingredients and Directions
Use the cooking methods and principals here and the vegetables you have to hand. (Full Recipe to follow)