Lentil Balti And Rice

Servings: Serves 4

Nutritional Information:

Per serving (434g)

Calories 430, Fat 4.9g, Saturates 0.3g, Sugars 10.5g, Salt 5.4g


Ingredients

Method

1

Heat the oil in a large pan and add the onion, celery and carrots with a pinch of salt. Gently cook until beginning to soften.

2

Add the garlic, chilli and curry powder to the pan and mix. Continue to cook, stirring all the time, until fragrant.

3

Pour in the tinned tomatoes and water, add the stock cube, sugar and season to taste. Bring to a gentle simmer and leave to cook for 20 minutes, stirring occasionally.

4

While the curry is cooking, tip the rice into a large pan and add the salt. Pour over the boiling water and stir once. Cover with a lid and simmer for 10 minutes. After this time, turn off the heat but leave the lid on the pan and set aside.

5

Check the curry is ready and that the carrots are tender. Adjust the seasoning as needed. Fluff up the rice with a fork and spoon into bowls. Top with the curry and serve hot.

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