On the menu: Vegetable Balti

Ingredients

1 tablespoon of sunflower oil

1 tin of chopped tomatoes

2 teaspoons of curry powder

2 cups of red lentils

2 onions, chopped

4 cups of water or vegetable stock

2 carrots, chopped

3 tablespoons of peas, fresh or frozen

1 small cauliflower, cut into florets

1 teaspoon of lemon juice

3 potatoes, diced

1 teaspoon of Garam Masala

Method

• Heat the oil in a saucepan and add the curry powder

• Cook for 2 minutes

• Add onions and fry for 3-4 minutes

• Add carrots, cauliflower, potatoes, tomatoes, lentils and water/stock

• Bring to the boil, reduce the heat and simmer for 15-20 minutes

• Add peas, lemon juice and Garam Masala

• Add more water if needed

• Return to the boil, then simmer on a low heat for a further 5 minutes

• Serve with chapati, naan or rice.