Simple Vege and Lentil Curry

I have made Dahl on quite a few occasions and the kids have never really taken to it.  Last night with less than an hour till dinner time and loads of legumes I played around with crossing a Dahl type curry with our favourite  Curried Sausage recipe.  My experiment resulted in a success so it will be added to my repertoire for cheap, fast and meat free meals.  This meal cost about $4 for 4, for two nights (based on my bulk Indian food buys, powdered milk, a green grocer onion and pretty much free garden veges and coriander).  I can imagine needing to add cubed potatoes or kumera to this to bulk it out for big eaters - like growing teenagers.



Vege and Lentil Curry
Serves 6 (or 2 kids and 2 Adults for 2 nights)


2T Butter or Oil
1 Large Onion, Diced
2T Curry Powder
3-4 Cups Veges, Diced (I used beans, carrots and zucchini from the garden)
1C Split Red Lentils, washed until water runs clean
Salt and Pepper
1T Mango Powder (optional)
1 1/2 C Milk
2t Cornflour, Heaped

Heat oil over a medium-low heat and add in onion and curry powder.  Cook until onion is transparent.  Add in diced veges and toss to coat in curry mixture.  Add lentils, a pinch of salt and pepper (Mango Powder if using) and add enough water just to cover (this is a good time to put on the rice cooker).  Increase temperature to bring to the boil then reduce to a simmer for about half an hour, stirring occasionally and topping up with a little water as needed.  When veges and lentils are tender combine milk and cornflour, stir into curry.  Continue stirring until curry is just about to return to the simmer and thickened, then remove from heat.  Serve with rice (we had half white, half brown - a happy compromise at our house), a sprinkle of coriander and poppadoms.