Vegetable curry

I used the same spices for this curry as I used in the Chicken and Apricot Curry. It's quite a sweet and mild curry, and very tasty.

For this you will need:

1 small white onion

1 clove garlic

1 tsp cumin

4 cardamom pods crushed

1 tsp ground coriander 

1/2 tsp fenugreek 

1 tsp mustard seeds crushed

1/2 tsp ginger

1/2 tsp crushed chilli flakes (optional)

1 tsp turmeric

Green lentils

Half pint reduced salt vegetable stock

Splash of lemon juice

1 small carrot

1 sweet potato

A handful of green beans diced

1 small tin of chickpeas washed and drained 

2 tbsp tomato purée

1 tsp mango chutney

Coconut oil

Method

Peel and dice potato, green beans and carrot. Dice into small pieces to allow them to cook quickly. Place to one side.

Cook lentils to packet instructions until they have half cooked. Meanwhile, dice onion and garlic clove and add to a pan with coconut oil and all spices. Fry on a medium heat for around 3-5 mins and add half of the stock. Then add the potatoes, carrot and beans and add more stock. Bring to the boil. Then add lentils, chiickpeas, tomato purée, lemon juice and mango chutney. Reduce heat and leave until sauce has thickened and veg is cooked through. If sauce gets too thick, add more water rather than stock. If the sauce does not seem to thicken, use a potato masher and mash about a third of the veg which will break down and thicken the sauce. Meanwhile cook your rice/quinoa (I served mine with a mix of both) and that is it! This meal is great for the freezer stash!