Spiced Bean & Lentil Curry
Serves: 4
Time: 45 minutes
This is such a good staple weeknight dinner - it comes together so quickly, and you can use whatever veg or beans you have to hand. It has so much flavour and even better - you can cook once and eat a few times!
Ingredients:
Jar of Chickpeas or Butter Beans (good quality jarred beans recommended, can use the water they come in)
400g can of Green Lentils
1 Courgette
130g Baby Corn
Jar of Passata (500g)
Handful of chopped Cherry Tomatoes
½ Onion chopped finely
2 cloves Garlic chopped finely
Thumbprint size of Ginger chopped finely
½ red chilli chopped finely
2 Bell Peppers
2 handfuls of chopped Kale
1.5 tablespoons of Tahini
1 teaspoon of Garlic Granules
1 tablespoon Tandoori Seasoning
1 tablespoon Curry powder
1 teaspoon Garam Masala
1 teaspoon of Maple Syrup
1 teaspoon of Tamari
1 tablespoon of Tomato Paste
1 tablespoon of Olive Oil
1 Lemon
Salt & Pepper
Fresh Parsley (optional)
Flaked Almonds or Toasted Cashews to top (optional)
Cooking Steps:
Pre-heat your oven to 200 °C. Line a baking tray.
Chop your veg (courgette, peppers, baby corn) and season with olive oil and some tandoori seasoning & garlic granules. Place in the oven for 20 minutes.
Meanwhile, chop your garlic, ginger, onion, chilli and cherry tomatoes. Place in a large saucepan over a medium heat with a drizzle of olive oil. Add your tandoori seasoning, curry powder, garam masala, and tomato paste.
Cook these down until fragrant, and the tomatoes and onion have softened.
Now add your beans (with their juices), along with your drained and rinsed lentils. Then add your passata.
Continue to cook this together, before adding your tahini.
Once this has simmered for a while, add a drizzle of maple syrup and tamari.
When your veg are cooked, add them to the saucepan along with the juice of a lemon. Stir it all together over a low heat.
Finally, add your kale to wilt it. Reduce the heat and season with salt and pepper. Serve it up and enjoy! (I added some fresh parsley and chopped nuts to the top).