Vegetable Balti

Vegetable Balti

Serves 4

2 leeks, chopped

2 garlic cloves, crushed

2 large red peppers, de-seeded and diced

1 aubergine, diced

1 tbsp balti curry powder

2-3 curry leaves (optional)

1 green chilli, finely chopped

100g dry weight red lentils

1 x 400g can chopped tomatoes

300ml vegetable stock

3 tbsp tomato puree

100g frozen peas

salt and pepper

Preheat a large non-stick pan. Add the leeks and garlic and dry fry for 1-2 mins until soft.  Add the red pepper, aubergine and curry powder and cook for a further 5 minutes to, soften the aubergine.

Add the remaining ingredients except for the peas and simmer gently for 20 minutes until the lentils are fully cooked, topping up with extra stock or water if required.

Just before serving, add the peas and heat through.

Serve with brown rice.