Recipe for a vegetarian lentil casserole with curry and coriander flavours
1 cup red lentils
1 onion – peel and chop finely
2 cloves garlic – crush, peel & chop finely
2 tbsp mild curry powder
4 tsp vegetable stock granules
2 cups boiling water (for veg stock)
2 tbsp fresh coriander – chop coarsely
1 cup basmati rice
vegetable oil, salt & pepper (from your pantry)
Preparation: Dissolve the vegetable stock granules in the boiling water. Stir well and set aside.
Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.
Heat a few glugs of oil in a pan on medium heat and cook the onion and garlic for 3-4 minutes until softened. Add the potatoes, carrots, salt and pepper, turn up the heat and cook for about 3 more minutes, stirring occasionally.
Now add the curry powder and vegetable stock and bring to the boil. Add the lentils, then turn down the heat and simmer for 15-20 minutes until the lentils and vegetables are done. You may need to add a little more water during this time. Just before serving stir in the coriander (reserving a little for the garnish).
To serve, divide the rice between the plates, top with the lentil mix and scatter with coriander.
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