Lentil and vegetable curry
1 onion, chopped
1 clove garlic, crushed
1 sweet potato, chopped
1/2 butternut squash, chopped
1 aubergine, chopped
Handful red lentils
1 tbsp Madras paste (commercial brand)
Tin tomatoes
Stock powder
Quinoa
Steam fry onions, garlic, and aubergines in a little water with stock powder added. Cook until tender - add a splash more water if they start to stick. When tender add Madras paste (avoiding as much of the oil as possible), cook for a couple of minutes and add the tin of tomatoes, leave to simmer gently. Meanwhile cook the lentils in water with stock powder added and steam the sweet potato and squash. Add everything to the tomato mixture and put in an ovenproof pot in a hot oven and cook for 1/2 hour.
Serve with quinoa. Feeds a least two people depending on how hungry/greedy they are.
1 clove garlic, crushed
1 sweet potato, chopped
1/2 butternut squash, chopped
1 aubergine, chopped
Handful red lentils
1 tbsp Madras paste (commercial brand)
Tin tomatoes
Stock powder
Quinoa
Steam fry onions, garlic, and aubergines in a little water with stock powder added. Cook until tender - add a splash more water if they start to stick. When tender add Madras paste (avoiding as much of the oil as possible), cook for a couple of minutes and add the tin of tomatoes, leave to simmer gently. Meanwhile cook the lentils in water with stock powder added and steam the sweet potato and squash. Add everything to the tomato mixture and put in an ovenproof pot in a hot oven and cook for 1/2 hour.
Serve with quinoa. Feeds a least two people depending on how hungry/greedy they are.
