Red lentil & vegetable curry
- 1/2 medium onion
- 1/2 medium cauliflower
- 100g green beans
- 2cm piece of fresh ginger
- 2 tbsp vegetable oil
- 2 tsp mild curry powder
- 1 plump clove of garlic
- 1 reduced-salt vegetable stock cube
- 100g red lentils, rinsed
- 2 tsp balsamic vinegar
- 2 small pinches of salt
Peel the onion. Put it flat side down on the chopping board. Using a fork to hold it in place, slice thinly, then chop into smaller pieces. Put in a bowl.
Wash your vegetables in the colander and pat dry with kitchen paper. Cut the cauliflower into florets and dice the stem.
Top and tail the green beans, then cut them in half.
Scrape the skin off the ginger using the teaspoon. Chop the ginger into thin slices, then cut the other way to make small slivers.
Heat the oil in the pan. Add the onion, curry powder, ginger and a splash of water. Cook on a low heat for 10 minutes until golden brown. Stir regularly with the wooden spoon.
Meanwhile, crush the garlic. Add to the pan. Stir in and cook for 1 minute.
Make up the stock in the jug with 350ml lukewarm water. Slowly pour into the pan – it might sizzle a little. Give the pan a good stir, especially the base.
Add the lentils, cauliflower and beans. Stir well. Bring to the boil, put on the lid and simmer on a low heat for 25 minutes. Stir occasionally, until everything is cooked.
Stir in the vinegar and add the salt. If the curry seems too sticky, add a little boiling water – 50-100ml – to loosen it. Serve with naan bread or rice.