Recipe – Bean and Lentil Curry: Spicetastic :)

It’s been just under 5 days now since we started the New Year’s diet – oh how many people started diets?!? We’ve been doing OK though a little lazy as I’ve been getting over my cold still and Mr B has just got it – oops sorry! I’ve been trying to ensure that we eat lovely food so we don’t get bored of it or feel like we’re missing out and it seems to be going OK for now. We shall see though if we can maintain it and lose the weight we’d like to!

So last night we had Bean and Lentil Curry and it was delicious if I do say so myself. I kind of cobbled together some other recipes and came up with this – worth a try and cheap too so even if you’re not dieting it’s a healthy, cheap option.

Bean and Lentil Curry
Feeds 4-6

2 small onions, finely sliced
1 tbsp cumin seeds
1 tbsp garlic paste
1 tbsp ginger paste
1 red chilli, finely chopped (I left the seeds in)
1 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1 tin butter beans, drained and rinsed
1 tin haricot beans, drained and rinsed
2 handfuls red lentils, rinsed
200 ml warm water
1 tin chopped tomatoes
1 tsp asafoetida (optional)

1. Add a large glug of vegetable oil to a heavy based pan, heat to medium.
2. Once the oil begins to thin add the cumin seeds and fry until they begin to sizzle.
3. Add the onion and fry until softened.
4. Add the ginger and garlic paste and fry, stirring, for 2 minutes.
5. Add the chilli, turmeric, coriander, cumin and garam masala and fry for 2 minutes. If they stick to the bottom add a little water.
6. Add the beans and lentils, stir to combine for 1 minute.
7. Add the tinned tomatoes and water, bring to the boil and then simmer for 15-20 minutes until the beans are soft and the lentils fluffed up.
8. Just before serving season generously with salt and add the asafoetida if using.
9. Serve with brown rice and pitta bread if you’re really hungry!

Just found another great recipe has been posted on Quick Indian Cooking so might have to try that shortly!


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