INGREDIENTS
50g green beans
50g cabbage
1 tomato diced
50g leeks
50g carrots
2 cloves of garlic chopped
50g red dhal
2 small potatoes cubed
2 cardamoms
1 sprig curry leaves
1 piece of lemongrass
1 tsp raw curry powder
1 piece cinnamon
1 tbs crushed black pepper
1 tbs tamarind paste
8 cups water
Salt to taste
METHOD
Shred vegetables and combine all ingredients except the tamarind paste.
Bring to boil over to a medium heat about 1 hour.
Add tamarind and adjust salt.
Simmer another 10 min. on low heat.
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