Foodie Friday: Mixed Vegetable & Red Lentil Curry

Cauliflower-cabbage-an-red-lentil-curry(Serves 4)

Ingredients:
200g baby leaf spinach
1/2 x 290g jar balti paste
1 aubergine, trimmed and roughly chopped
2 x 400g cartons chopped tomatoes
450ml hot vegetable stock
150g dry red lentils
15g fresh coriander, washed and chopped, reserving a few leaves to garnish
200g leftover cooked cauliflower
200g leftover cooked cabbage
2 garlic & parsley flatbreads

Method:
1. Bring a large pan of water to the boil, add the spinach and cook for 2 minutes. Drain, then run under cold water to cool. Squeeze out the excess water, roughly chop and set aside.
2. Heat a large pan or wok over a medium-high heat and add the balti paste. Allow to sizzle for a minute, then add the aubergine and stir-fry for 7-10 minutes.
3. Add the chopped tomatoes, vegetable stock and lentils. Reduce the heat and simmer for 10 minutes.
4. Stir in the chopped coriander, spinach, leftover cauliflower and cabbage, then simmer for a further 5 minutes until the lentils are tender and the veg is piping hot. Garnish with the coriander leaves and serve with the flatbreads.

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