Vegetable Balti

Ingredients

• 2 leeks, chopped (320g)
• 2 garlic cloves, crushed
• 2 large red peppers, deseeded and diced
• 1 aubergine, diced (320g)
• 1 tbsp balti curry powder
• 2-3 curry leaves
• 1 green chilli, finely chopped
• 100g (dry weight) red lentils
• 1 x 400g can chopped tomatoes
• 300ml vegetable stock
• 3 tbsps tomato puree
• 100g frozen peas
• salt and freshly ground black pepper

Cooking Instructions

1. Preheat a large non-stick pan. Add the leeks and garlic and dry-fry for 1-2 minutes until soft. Add the red peppers, aubergine and curry powder and cook for a further 5 minutes to soften the aubergine.
2. Add the remaining ingredients, except the peas, and simmer gently for 20 minutes until the lentils are fully cooked, topping up with a little extra vegetable stock if required. Just before serving, add the peas and heat through.
3. Serve with boiled basmati rice and mango chutney.

Tips

A great way of using up odd ends of vegetables - vary the selection and you can add a can of chickpeas for bulk of you want.