DHANSAK CURRY

DHANSAK CURRY 

(made using only Healthy & Filling Ingredients)

100g Chick Pea Lentils – cook in water for about 20 mins, set aside.
2 onions diced
Bulb of garlic finely chopped
2 tbsp grated ginger & garlic paste
2 tsp each of ground coriander, chilli, turmeric, ground cumin
Cumin seeds
Green chillis
Salt & freshly ground pepper

4 tsp olive oil in non stick pan, add onions and cook until transparent.
Add garlic and a pinch of salt. Cook for 5 mins.
Add spices to pan and about 8 small green chillis, stir well, cook for 5 mins.
 Add sufficient hot water to cover well (at this point I blended the onions, chillis and curry spices to make a thick paste before returning to the pan)
Add any cubed lean meat (I used Turkey breast) you like and cook gently for 30 mins.
Add previously cooked lentils and stir well to heat through.
 Roast the cumin seeds in a frying pan until they start to pop, then grind with pestle & mortar or similar.
Sprinkle on top of curry, put lid on and sit for 10 mins without heat.

Served with brown basmati rice, a few cooked green chillies (if you are a real spice freak!) sprinkled with chopped coriander and lemon slices.

SPINACH POTATO & MUSHROOM accompaniment

Half a pint of vegetable stock
250g potato peeled and diced
Packet mushrooms
1 onion sliced finely
150g spinach leaves
2 garlic cloves peeled and thinly sliced
1 red chilli deseeded and thinly sliced (be very careful to wash hands after this stage!)
1 tbsp madras curry powder
4 ripe plum tomatoes chopped
Salt & freshly ground pepper

Put potatoes, onion and stock in large saucepan. Bring to the boil. Cover and simmer for 5 mins.
Add spinach, sliced washed mushrooms, red chilli, curry powder and tomatoes.
Cook for about 10 mins until potatoes are tender.