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GO FOLLOW the amazing @plantfuture & check out his awesome #PlantBased Meal Prep Video Tutorial via the link in our bio! ✌? -⠀
INGREDIENTS:⠀
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FOR THE POTATO MASALA:⠀
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– 2tbsp veg oil⠀
– 1 dried red chilli⠀
– 6 curry leaves⠀
– 1 tsp mustard seeds⠀
– 1tsp fenugreek seeds⠀
– 1 tbsp minced garlic/ginger⠀
– 1 tbsp madras curry powder⠀
– 1tsp turmeric powder⠀
– 1 large onion, sliced⠀
– 250g of veg (carrot, peas, soya beans)⠀
– 400g potato, diced and boiled⠀
– 1 tsp chilli powder⠀
– 100g baby spinach⠀
– Salt & pepper to taste⠀
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FOR THE DAL:⠀
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– 1 tbsp veg oil⠀
– 1 tbsp minced garlic/ginger⠀
– 1 tbsp gara masala⠀
– 1 tomato, chopped⠀
– 100g moong dal or red lentils dry⠀
– 1 tsp turmeric powder⠀
– 1 can coconut milk⠀
– 1 veg stock cube⠀
– Salt & pepper to taste⠀
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DIRECTIONS: -⠀
1. For the potato masala, heat the oil in a pan and add the dried chilli, curry leaves, mustard seeds, fenugreek seeds, minced garlic/ginger & fry for a few seconds.⠀
2. Next add the curry powder, turmeric & onion. Fry for a couple minutes until the onions are soft/ slightly brown.⠀
3. Add the veg of choice along with a splash of water. Cook for a couple minutes. Then add the cooked potato and stir well.⠀
4. Add the chilli powder, baby spinach, cover with a lid and cook for 5 mins. ⠀
5. For the dal heat the oil in a pot and add the minced garlic/ginger, gara masala, tomato and stir well.⠀
6. Next add the lentils, turmeric & coconut milk.⠀
7. Next add a splash of water and the veg stock cube. Stir well.⠀
8. Simmer for 20 mins or until the lentils are soft. Stir well to make the dal creamy. If it’s too think add more water.⠀
9. Serve the dishes with a side salad of cucumber, onion, tomato & mango & warm Rotis 🙂
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