Bori Curry

Name: Bori Curry Recipe
Yield: 4
Ingredients: Almonds 15g; Hazelnuts 15 grams; Gram 15 gram; Peanuts 15 grams; Sesame seeds 15 gram; Coriander seed 1 tbsp; Cumin seed 2 tsp; Chili Peppers dried 2 tsp; Coconut meat desiccated not sweetened 15 gram; Plantains 200 grams; Olive Oil 2 tsp; Whole cloves 5; Curry Leaf 1 tbsp; Cinnamon ground 1 tsp; Pepper black 0.5 tsp; Onions raw 300 grams; Ginger Root 3 tsp; Turmeric ground 0.5 tsp; Garam Masala 0.5 tsp; Coriander raw 4 tbsp; Fresh Mint 2 tbsp; Chick Peas 240g drained can; Dried Red Lentils 90g raw weight

Number of Servings: 4

Ingredients

Almonds, 15gHazelnuts, 15 grams Gram, 15 gramPeanuts 15 gramsSesame seeds 15 gramCoriander seed, 1 tbsp Cumin seed, 2 tsp Chili Peppers, dried, 2 tspCoconut meat desiccated not sweetened, 15 gram Plantains, 200 gramsOlive Oil, 2 tsp Whole cloves, 5Curry Leaf 1 tbsp Cinnamon, ground, 1 tsp Pepper, black, 0.5 tsp Onions, raw, 300 gramsGinger Root, 3 tspTurmeric, ground, 0.5 tspGaram Masala 0.5 tsp Coriander, raw, 4 tbsp Fresh Mint 2 tbspChick Peas 240g drained canDried Red Lentils 90g raw weight

Directions

Gently toast almonds, hazelnuts, peanuts, gram and sesame seeds. Set aside.

Gently toast coriander seeds, cumin, chilis and coconut. Grind by hand.

Blend both together with 100ml water.

Heat oil, add cloves, ginger, pepper, cinnamon, curry leaves and chopped chunks of plantain.

Remove plantain from pan and fry off the onions, then add chick peas, lentils and 600ml of water.

Add nut and spice paste, put plantain back in and simmer gently. Add turmeric, garam masala, coriander leaves and mint.

simmer until lentils and plantain are cooked.

Serving Size:�4

Servings Per Recipe: 4

Nutritional Info Amount Per Serving