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)

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Ingredients

(serves 4)

Chopped Vegs of your choice - I used:

1 Red Onion

3 Organic Carrots (on offer at co-op for £1 per bag atm)

4 Stringless beans (from reduced section at co-op)

Three rather large mushrooms

Finely sliced cabbage

1 big cup of Brown Rice

Garnish or Salad- I used watercress, cucumber, sweet red pepper

Pickle - I used 2 large olives pp

Seasoning - I used 3 desert spoons of soya sauce for the risotto

                               Sprinkle of umeboshi sauce for the salad

                               Natural sea salt for the cabbage

Method 

Simple Organic Brown Rice

1) Cook the Rice - rinse and add 2 cups of water to one cup of rice, bring to boil, cover, simmer for 45 mins

Right away or later in the day

2) Chop the Vegs - Larger need longer to cook, smaller need less time - how hungry are you?

Prepared Vegetables

 3) Add a little oil to a heavy pan and saute the onions till floppy - about 3 or 4 mins, stirring frequently.

4) Add the carrots and 2 desert spoons of water, cover, lower flame and allow them to steam for about 10 mins

5) Stir then add the beans, mushrooms and a layer of rice - about 50% rice and 50% vegs.

6) Add 3 desertspoons of soya sauce and about one quarter cup of water, cover and simmer on the lowest heat for about 15 mins.  More water and time may be added.

7) Remove from heat and keep covered whilst you stir 'fry' the cabbage using water and a pinch of seasalt instead of oil

Garnish and serve.