Lentil and Butter Bean Curry

I made e a very tasty lentil & butter bean curry with brown rice for tea tonight. Very simple to cook so ideal as a tasty dish for a beginner.

Ingredients

• 1 Onion
• A little vegetable oil
• Some tomato puree
• Garam masala
• Ground ginger
• Paprika
• Fenugreek
• 1 400g tin chopped tomatoes
• A splash of red wine vinegar
• A little sugar
• 1 400g tin of butter beans including the water
• 130g dried red lentils
• 350 mls of vegetable stock (you can make this with one or two stock cubes)
• A couple of handfuls of frozen spinach
• A couple of handfuls of green beans
• Quantities really are a matter of personal preference and depends how many you are feeding.
• Brown rice approx 70 g per person.

Method

1. Saute chopped onion and 4 chopped cloves of garlic in a bit of oil for a few mins.
2. Add tomato puree and cook for a minute. Approx 2 teaspoons as an idea-but to your taste.
3. Add a heaped teaspoon each of garam masala, ground ginger and paprika and a level teaspoon of ground fenugreek and cookout for a minute.
4. Add a tin of chopped tomatoes, a splash of red wine vinegar, a bit of sugar, (maybe a teaspoonful) a tin of butter beans including the water, 130g dried red lentils and 350mls veg stock.
5. Simmer with a lid on for 20 mins, stirring now and again to check lentils don’t stick.
6. Add frozen spinach and frozen green beans (I defrosted them first) for 3 or 4 mins until heated through. Made 4 portions.
7. While this is cooking, put your rice on to boil then drain when cooked.