Mulligatawny & a flatty
Serves 4 1 large brown onion , finely diced 1 carrot , finely diced 2 celery stalks , finely diced 2 tablespoons extra-virgin olive oil 5cm knob of ginger , peeled and grated 3 garlic cloves , smashed 2 teaspoons curry powder 2 teaspoons turmeric powder 1 teaspoon garam masala 1 small sweet potato , peeled and diced ½ cauliflower , core removed , cut into florets 1 green apple , peeled and grated 1 cup ( 205g ) red lentils 1 tablespoon vegetable stock powder Drizzle of coconut milk , to serve
FLATTIES 2 cups ( 300g ) self-raising flour 1 cup ( 260g ) Greek-style yoghurt 1 tablespoon extra-virgin olive oil 1 teaspoon fine salt ¼ teaspoon white sugar 1 teaspoon each of cumin seeds , nigella seeds , caraway seeds , sesame seeds Lime & coriander ( optional )
1 . In a heavy-based saucepan over medium – low heat sauté the onion , carrot and celery in olive oil until golden and soft , around 15 minutes .
2 . Add the ginger and garlic and sauté for a further 2 minutes .
3 . Add the curry powder , turmeric and garam masala and stir . Add the sweet potato , cauliflower , apple , lentils , stock and 8 cups ( 2 litres ) water and stir well .
© Dietitian Connection 32 Infuse | October 2023