Coriander Nut Curry

Coriander, raw, 10 tbsp
Fresh Mint 5 tbsp
Coconut, dried (desiccated), not sweetened, 30 gram
Brazil Nuts 30 gram
Chili Peppers, dried, 2 tsp
Mustard seed, yellow, 1 tsp
Olive Oil, 2 tsp
Whole Cloves 3
Cinnamon, ground, 1 tsp
Cardamom, ground, 1 tsp
Onions, raw, 200 grams
Garlic, 4 clove
Ginger Root, 2 tsp
Turmeric, ground, 0.5 tsp
Coriander seed, 1.5 tsp
Cumin seed, 1 tsp
Lemon juice, 1 tbsp
Garam Masala 0.5 tsp
Pepper, black, 1 tsp
Cauliflower, raw, 300 grams
Red Potato, 200 grams
Frozen Garden Peas, 200 gram
UnCooked weight green lentils 90g
Dried Skimmed Milk powder 10 gram

Blend with 65ml water - coriander, mint, coconut, brazils, chili and mustard seeds.

Fry onions, add cinnamon, cloves, cardamom. (leave cloves whole, empty the seeds from cardamom discarding the husks.)

Add garlic, ginger, turmeric, coriander, garam masala and cumin and fry gently. (use ground coriander and cumin, or grind whole seeds yourself for a better result)

Add 400ml water, milk powder and the green paste.

Blend.

Add chopped vegetables, lentils, lemon juice and black pepper and simmer until they are done.



Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user -POOKIE-.