Triple Plant Based Balti Curry and Rice

  • 1/2 tsp ground turmeric 

  • 1 tsp garam masala 

  • 1 tsp cinnamon 

  • 1/2 tsp ground cloves 

  • 1 tsp ground cumin 

  • 1 tsp ground coriander 

  • 1/2 tsp smoked paprika 

  • 1 white onion (finely diced) 

  • 4 garlic cloves (crushed) 

  • 2 tsp diced ginger 

  • 1 diced red chilli (less if preferred) 

  • 1 sweet red pepper (finely diced) 

  • 1 tbsp tomato puree 

  • 1 tin chopped tomatoes 

  • 1 tsp marmite 

  • 1 tsp brown sugar 

  • 1 cup green lentils (ready to eat) 

  • 1 cup chickpeas 

  • 1 cup haricot beans 

  • Rice (for 6 people) 

  • Roasted potatoes (optional) 

Ingredients (Serves 6) 

  1. Combine all of your spices in a small dish 

  2. Heat a large frying pan and add 3 tbsp rapeseed oil. When the oil is hot add the onions, garlic, ginger and chilli. Pan fry for 10 minutes. Season well with salt and pepper. DON'T RUSH THIS STAGE! 

  3. Next add the red pepper and fry for a further 5 minutes. Add your spices and cook off for another 3-4 minutes. 

  4. Add the tomato puree, tinned tomatoes, marmite, brown sugar, 1 cup water, lentils, chickpeas and haricot beans. 

  5. Simmer gently for 25 minutes and the sauce will reduce down well. Adjust the seasoning with salt and pepper if needed. 

  6. Serve with rice! and roasted potatoes if you're feeling extra! 

Method

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