Recipes Vegetable & lentil balti curry

Recipes Vegetable & lentil balti curry

Recipes Vegetable & lentil balti curry

Recipes Vegetable & lentil balti curry Launch into the weekend with this delicious colourful curry topped with natural yoghurt. With just a little kick of heat, this tangy curry is a family-friendly meal. Vegetable & lentil balti curry

Ingredients

  • 1 tablespoon rice bran oil
  • 1 brown onion, finely chopped
  • 60g (1/4 cup) balti curry paste
  • 1 garlic clove, crushed
  • 800g Kent pumpkin, peeled, cut into 3cm pieces
  • 500ml (2 cups) Massel vegetable liquid stock
  • 60g (1/4 cup) dried red split lentils
  • 2 Lebanese eggplants, thinly sliced up
  • 2 zucchini, halved lengthways, thinly sliced
  • 100g natural round beans, halved
  • 2 tablespoons Tamar Valley Greek Style Yoghurt
  • Tamar Valley Greek Style Yoghurt, to serve
  • Naan bread, to serve

Method

  • Stage 1

    Heat oil in a saucepan over medium heat. Cook the onion, stirring occasionally, for 5 minutes or until golden.

  • Step two Add curry insert and garlic. Cook, stirring, for 1 minute or until aromatic. Add pumpkin, stock and lentils. Bring to steam. Reduce heat to medium-low. Cover. Cook, stirring often, with regard to 10 minutes. Add eggplant, zucchini and beans. Cover. Cook with regard to a further 5 minutes or until lentils are tender. Stir in the yoghurt.
  • Stage 3

    Divide the curry among helping bowls. Top with yoghurt and function with naan bread.