Vegetable Curry with Pepper and Cilantro Tadka

Ingredients

• 1 tbsp (15 ml) vegetable oil
• 2 large leeks, white part only, cleaned and thinly sliced (see Notes)
• 6 stalks celery, peeled and thinly sliced
• 6 carrots, peeled and thinly sliced
• 4 cloves garlic, minced
• 1 tbsp (15 ml) minced ginger root
• 1 tbsp (15 ml) curry powder
• 1 chili pepper, finely chopped
• 1 can (28 oz/796 ml) tomatoes, including juice, coarsely chopped (see Tip)
• 2 potatoes, peeled and shredded
• 2 cups (500 ml) lentils, washed and picked over
• 3 cups (750 ml) vegetable stock
• 2 cups (500 ml) green beans, cut into 1-inch (2.5 cm) pieces, or green peas, thawed if frozen
• 1 tsp (5 ml) cumin seeds
• 2 tbsp (25 ml) ghee, clarified butter or vegetable oil
• 2 green onions, white part only, finely chopped
• ½ chili pepper, finely chopped
• 1 red bell pepper, finely chopped
• ¼ cup (50 ml) finely chopped cilantro
• 1 tbsp (15 ml) freshly squeezed lemon juice

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