Potato and cauliflower are a favourite combination for curry and they are delicious cooked with lentils in a mildly spiced sauce. Serve with a fresh carrot chutney, sliced banana mixed with plain low-fat yogurt, and basmati rice or naan bread.
The vegetables can be varied according to what is available. Try chunks of zucchini and eggplant with, or instead of, the cauliflower, or small whole okra or cut green beans with the tomatoes. * Additional beans can be added Black-eyed beans and chickpeas are particularly good. If you are using dried beans, soak them overnight, then cook them in boiling water for 45–60 minutes or until almost tender. Canned beans need only be drained and rinsed, then added towards the end of the cooking time.
This curry is full of vegetables. Together with the lentils, they provide valuable dietary fibre, vitamins and minerals. * Raw accompaniments, like the carrot chutney here, boost the vitamin content of a meal and provide complementary textures and flavours.