Vegetable Curry
Here we made the curry using Moringa leaves, green beans and potatoes then added cooked chickpeas. We cooked the rice with mung bean lentils. Serving is topped with boiled egg and fried onions and some mango pickle. Alternatively grilled tofu or tempeh and a sprinkling of seeds or nuts keeps it vegan minus the egg.
Just add 1:1 water to Country Captain spice paste to pan with vegetable of your choice including lentils. You can then add some coconut milk or alternatively chopped tomatoes or some Tamarind liquid.
For larger or longer cooking pulse varieties, cook those separately and add at the end. Heat until cooked. Garnish with boiled eggs, fried onions and/or chopped coriander. Each bottle makes 4 portions.
Serve with rice and pickles.
