Vegetable Curry With Pepper And Cilantro Tadka

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 tbsp (15 ml) minced ginger root 

6 stalks celery , peeled and thinly sliced 

2 large leeks , white part only, cleaned and thinly sliced (see Notes) 

1 tbsp (15 ml) vegetable oil  

2 cups (500 ml)  lentils , washed and picked over 

1 tbsp (15 ml)  curry powder  

6 carrots , peeled and thinly sliced 

2 cups (500 ml)  green beans , cut into 1-inch (2.5 cm) pieces, or green peas, thawed if frozen 

3 cups (750 ml)  vegetable stock  

4 cloves garlic , minced 

1 chili pepper , finely chopped 

2 potatoes , peeled and shredded 

1 can (28 oz/796 ml) tomatoes , including juice, coarsely chopped (see Tip) 

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