Vegetable curry

Makes 4 portions

• 2 tbsp oil
• 1 onion
• 2 cloves garlic
• 1 red chilli
• 3 tsp garam masala
• 0.25 tsp mustard
• 140g tomato puree
• 200g chicken
• 200g red lentils
• 500g potatoes
• 200g chopped carrots
• 100g green beans
• Few sprigs fresh coriander

Step 1
In a large frying pan, heat the oil.

Step 2
Add the onion, garlic and chilli, then the mustard and garam masala.

Step 3
Saute on a medium-high heat for five minutes to soften the onion and garlic and absorb some of the spices.

Step 4
Add the tomato puree, stock, lentils and vegetables and cook for a further 15 minutes until the lentils are swollen.

Step 5
If the sauce becomes too thick, add half a cup of water to loosen it up again.

Step 6
Simmer to allow the flavours to mingle and, when ready, serve with the coriander (or cool completely, freeze and oven cook at 200C for 30 minutes).