| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Veg2, Vegetarian |
4 |
servings |
INGREDIENTS
| 1 |
|
Aubergine; (200g/8oz), diced |
| 1 |
|
Potato; (200g/8oz), cut into |
|
|
; match sticks |
| 200 |
g |
Carrots; diced |
| 1 |
|
Onion; sliced |
| 2 |
|
Cloves garlic; crushed |
| 45 |
ml |
Oil |
| 200 |
g |
Mushrooms; sliced |
| 5 |
ml |
Ginger pur.e |
| 30 |
ml |
Balti paste |
| 30 |
ml |
Tomato pur.e |
| 100 |
g |
Split red lentils |
| 1 |
|
600 gram can chopped tomatoes |
| 1 |
|
400 gram can red kidney beans; drained |
INSTRUCTIONS
Cook the aubergine, potato and carrots in boiling water for 10
minutes, then drain. Fry the onion and garlic in 30ml/2tbsp oil for 5
minutes until soft. Add the remaining oil and continue to cook for 5
minutes. Add the ginger, balti paste and tomato pur.e. Fry for 3
minutes. Meanwhile, cook the lentils for 10 minutes in just enough
boiling water to cover, topping up with water as necessary. Transfer
all ingredients except beans to a large saucepan. Bring to the boil,
cover and simmer for 15 minutes. Then add beans and simmer for a
further 5 minutes. Serve.
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