Per serving (379g)
Calories 465, Fat 12g, Saturates 1.4g, Carbohydrate 74g, Sugars 14g, Fibre 15g, Protein 25g, Salt 2.6g
For the sauce, heat the oil in a large saucepan over a medium heat. Add the mustard seeds, cumin seeds, coriander seeds and chilli flakes, and cook for 1-2 minutes until the mustard seeds start to crackle.
Add the onions, garlic, ginger and tomatoes to the pan and sauté for 3-4 minutes until the onions soften. Then add the cardamom, cinnamon, fenugreek, turmeric and garam masala, and cook for a further 2-3 minutes.
Add the lentils, mango chutney and vegetable stock, and cook for 15 minutes until the lentils are cooked through and the mixture has thickened. Add in the
mint sauce and use a stick blender to roughly blend the mixture, but don’t fully purée it as you want some texture.
For the vegetable mix, add the oil to a large frying pan over a medium heat. Add the carrots and sauté for 4-5 minutes. Then add the mushrooms, green beans and peas, and cook for a further 3-4 minutes or until all the vegetables are cooked through. Add these to the sauce and heat it through. Season to taste, before serving.
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