Vegetable and lentil curry : Wk49/5

Serves 4 : Very easy : Quick

Ingredients
1 onion, chopped
1 – 2 Tblsp Patak’s tikka masala curry paste
1 head cauliflower, broken into florets
1 green pepper, sliced
1 small butternut, cubed
2 large carrots, sliced
1 cup of dried lentils
500ml vegetable stock
1 x 400gm tin chopped tomatoes
4 Tblsp chopped coriander

240gm rice

Method
Cook the rice in lightly salted boiling water .
Drain and keep warm.

Spray a pan with non-stick cooking spray.
Dry fry the onion until it starts to soften.
Add the tikka masala paste along with the cauli, green pepper, butternut and carrots.
Give everything a good stir to distribute the curry paste.

Next, add the lentils, stock and tinned tomatoes.
Cover and simmer for 20 minutes, or until the lentils are soft.

Stir ½ the coriander through the curry.

Serve the curry, garnished with the remaining coriander, alongside the rice.