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Nawabi curry
Lentil and noodle curry in mint coconut gravy
Lentils, vegetables and noodles in a minty coconut gravy
IndianAn unusual, generous one-pot curry: boiled lentils, peas, beans, carrots and a few noodles simmered in a coconut milk gravy flavoured with a fresh mint, garlic and green chilli paste and a roasted masala of fenugreek seeds, cardamom, coriander and cinnamon. A curry-leaf tempering goes on top. Serve hot with chapaties or plain boiled rice.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 8
Ingredients
- 5 ½ oz green gram or masoor lentilsboiled until soft
- 9 oz shelled peasboiled
- 6 tomatoesgrated
- 1 ⅜ oz noodlesboiled
- 9 oz French beanscut into 1 cm pieces, boiled
- 3 ½ oz carrotsdiced, boiled
- 4 spring onionschopped
- 1 tbsp cornflour
- 4 tbsp ghee
- 3 ½ oz coconut milk powder1 cup
- 3 ¼ cups waterto make the coconut milk and loosen the curry
- 4 dried red chillies3–4
For the green paste
- 15 mint leaves
- 8 cloves garlic
- 1 in fresh ginger
- ½ tsp salt
For the dry masala
- 1 tsp fenugreek seeds
- 1 tsp coriander seeds
- 7 pieces cinnamon
For the seasoning
- 2 tsp lemon juice
- 2 tsp red chilli powder
- ½ tsp ground turmeric
- 1 tsp saltor to taste
For the tempering
- 2 tbsp ghee
- 10 curry leaves8–10
To garnish
- 2 tbsp fresh coriander (optional)chopped
- 2 tbsp fresh coconut (optional)grated
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Method
0/9 doneStep 1: Grind 15 mint leaves, 8 cloves garlic, 4 green chillies, 1 in fresh ginger and ½ tsp salt to a green paste.
Step 2: Dry-roast 1 tsp fenugreek seeds, 7 green cardamom pods, 1 tsp coriander seeds, 7 pieces cinnamon and 4 dried red chillies in a pan for 2–3 minutes until fragrant, then grind to a fine powder.
3 minStep 3: Heat 4 tbsp ghee in a large pan and fry 4 spring onions until pink. Add the green paste and cook for 3 minutes.
5 minStep 4: Add the dry masala and 6 tomatoes and cook for 7–10 minutes.
8 minStep 5: Whisk 3 ½ oz coconut milk powder with 2 cups water to make coconut milk, mix in 1 tbsp cornflour and add to the pan, stirring.
Step 6: Add 5 ½ oz green gram or masoor lentils, 9 oz shelled peas, 9 oz French beans, 3 ½ oz carrots, 1 ⅜ oz noodles, 1 tsp amchur (dried mango powder), 2 tsp lemon juice, 2 tsp red chilli powder, ½ tsp ground turmeric and 1 tsp salt, with 1 cup water if the curry is too thick.
Step 7: Mix well and simmer on a low heat for 15 minutes.
15 minStep 8: Heat 2 tbsp ghee in a small pan, add 10 curry leaves and 4 dried red chillies and pour over the curry.
1 minStep 9: Garnish with 2 tbsp fresh coriander and 2 tbsp fresh coconut and serve hot with chapaties or plain boiled rice.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 10 g
- Carbs
- 35 g
- Fat
- 14 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nawabi curry take?
- About 70 minutes in total: 30 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of french beans?
- Runner beans or mangetout, same weight.
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