← Back to Search Results
slow cooking Indian
Vegetable Curry with Pepper and Cilantro Tadka

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This delicious vegetable curry is a favorite weekday main course. Tadka, a fried garnish often used in Indian cooking, is traditionally a mixture of spices cooked in ghee, a type of clarified butter. It is usually served over a large bowl of dal made from dried beans or lentils. I like the spicy finish the tadka adds to this mellow stew, but I prefer to pass it in a small bowl, allowing people to season to taste.

Yield: Serves 6

Ingredients

  • 1 tbsp (15 ml) vegetable oil 
  • 2 large leeks, white part only, cleaned and thinly sliced (see Notes) 
  • 6 stalks celery, peeled and thinly sliced 
  • 6 carrots, peeled and thinly sliced 
  • 4 cloves garlic, minced 
  • 1 tbsp (15 ml) minced ginger root 
  • 1 tbsp (15 ml) curry powder 
  • 1 chili pepper, finely chopped 
  • 1 can (28 oz/796 ml) tomatoes, including juice, coarsely chopped (see Tip) 
  • 2 potatoes, peeled and shredded 
  • 2 cups (500 ml) lentils, washed and picked over 
  • 3 cups (750 ml) vegetable stock 
  • 2 cups (500 ml) green beans, cut into 1-inch (2.5 cm) pieces, or green peas, thawed if frozen 

Pepper and cilantro tadka:

  • 1 tsp (5 ml) cumin seeds 
  • 2 tbsp (25 ml) ghee, clarified butter or vegetable oil 
  • 2 green onions, white part only, finely chopped 
  • ½ chili pepper, finely chopped 
  • 1 red bell pepper, finely chopped 
  • ¼ cup (50 ml) finely chopped cilantro 
  • 1 tbsp (15 ml) freshly squeezed lemon juice 

Directions

1. In a skillet, heat oil over medium heat. Add leeks, celery and carrots and stir to combine. Reduce heat to low, cover and cook until vegetables are soft, about 10 minutes.

2. Increase heat to medium. Add garlic, gingerroot, curry powder and chili pepper and cook, stirring, for 1 minute. Stir in tomatoes with juice and bring to a boil.

3. Place potatoes and lentils in slow cooker stoneware. Pour contents of pan over mixture and stir well. Add stock barely to cover, about 3 cups (750 ml).

4. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until vegetables are tender. Add green beans or peas. Cover and cook on High until tender, about 15 to 30 minutes.

5. Pepper and Cilantro Tadka: In a skillet, over medium heat, toast cumin seeds just until they begin to turn brown and release their aroma. Remove from heat, grind and set aside. In same skillet, heat ghee, clarified butter or oil. Add green onions, chili pepper, red pepper and cook, stirring, for 1 minute. Remove from heat. Stir in cilantro, lemon juice and reserved cumin seeds. Spoon into a small bowl and serve as a garnish for the curry.

Notes

To clean leeks, fill sink full of lukewarm water. Split leeks in half lengthwise and submerge in water, swishing them around to remove all traces of dirt. Transfer to a colander and rinse under cold water.


© 2004 Judith Finlayson

Note from Cookstr's Editors

Nutritional information is based on using vegetable oil for the pepper and cilantro tadka.

 

Nutritional Information

Nutrients per serving (% daily value)

337kcal (17%)
126mg (13%)
100mg (167%)
661mcg RAE (22%)
1451mg
97mg
12g
13g
13g
54g
0mg (0%)
608mg (25%)
1g (5%)
11g (16%)
5mg (30%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
spice Spice
by Ana Sortun
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
lidias-italy Lidia's Italy
by Lidia Bastianich
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?