Lentil Curry

Ingredients:

• 1/3 cup (dry) chick peas
• 1/2 cup (dry) brown/green lentils
• optional root veges:
  • small swede, turnip and/or beetroot
  • parsnip
• 1 or 2 bay leaves
• 1 whole clove (optional)
• med-large onion
• selection of other veges, such as:
  • carrot, celery
  • beans, cauliflower, broccoli
  • tomato, peas, capsicum (these won't need as long to cook)
• 1-2 cloves garlic, chopped or crushed
• 1/2 teaspoon (or more!) curry powder
• ground spices to taste, e.g. turmeric, cumin, coriander, pepper
• 1 cup Basmati rice
• 5-10 whole cardamom seeds (optional)

Chick peas take 50 minutes to cook, at which point the curry will be ready to eat. Lentils take 45 minutes to cook.

Method:

1. Rinse & drain chick peas. Put them in a large saucepan, cover with boiling water, simmer. Add clove if desired.
2. Rinse & drain lentils. Add them to the saucepan after 5 minutes. Keep covered with water while simmering, stir occasionally.
3. Peel, dice and add root veges if desired.
4. Add 1-2 broken bay leaves.
5. Chop other veges. Add after 10-15 minutes (1/2 hour before end).
6. Add garlic, curry powder and spices.
7. Keep stirring occasionally, ensure doesn't boil dry.
8. 15 minutes before end, prepare rice (will take 10-12 minutes to cook)