Recipe can be made a day ahead Will keep covered in refrigerator

6 large fresh green chillies, seeded and chopped 80 ml C/3 cup) lemon juice 6 cloves garlic, chopped 2 tsp grated ginger 1 cup fresh coriander (leaves and stalks), chopped

1 tbsp olive oil

2 onions, chopped

1 L (4 cups) Vegetable Stock (page 160) or water

500 g orange sweet potato, peeled and chopped into 3 cm pieces 500 g desiree potatoes, peeled and chopped into 3 cm pieces 200 g (1 cup) dried green lentils, rinsed fresh coriander leaves, to serve Yoghurt Dressing (page 164), to serve (optional)

SPICE PASTE

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