Benno & Lara's
Vegan Recipes

Curry

• 1/2 cup red lentils, washed
• 1/2 teaspoon each cumin, coriander, fenugreek seeds, chilli flakes, turmeric
• 1/4 teaspoon each black pepper, nutmeg
• 1 brown onion, diced
• 1 clove garlic, diced
• 1 tin tomatoes
• 1/2 teaspoon black mustard seeds
• 2 tablespoons oil

Injera

• 2/3 cup plain flour
• 1/3 cup rice flour
• 1 cup wholemeal flour
• water
• 1 teaspoon bicarb
• 1 teaspoon vinegar

1. In a saucepan, place washed lentils and spices with enough water to cover the lentils. Simmer over low heat until lentils are soft and water is gone.
2. In another pan, fry onion and garlic with the mustard seeds until soft.
3. Add tomatoes to the onion and heat. Add the cooked lentils and simmer to reduce water content.
4. For the injera, mix flours in a mixing bowl with enough water to make a pancake-like batter.
5. Once batter is smooth, add bicarb and vinegar immediately before cooking.
6. Heat a pan and pour in batter to cover pan. Cook on high heat until bubbles form and injera is light brown. Do not flip.
7. Serve injera on a large plate and spoon curry on top. Eat with your fingers, using the injera to scoop up the curry. Serves 4 or 2 very hungry, greedy people.