This quick and easy but delicious recipe uses up store ingredients. It is one of my stand-by recipes on a meat free day. Almost any cooked or raw leftover vegetable can be added when cubed.
Approx price: £3.36 or 84p per portion*
Serves: 4
Total time: 35mins
Ingredients
- 1 tablespoon sunflower oil
- 1 onion (peeled and diced)
- 4 waxy potatoes (peeled and diced)
- 2 tablespoon curry paste (your choice)
- 1 tin chickpeas (drained)
- 1 tin tomatoes
- 100g lentils (red or green)
- 300mls vegetable stock (or water)
- 450g basmati rice
Method
- Heat the oil in a saucepan, fry the onions, add the potatoes and cook for 3-4 minutes
- Rinse the rice and cook the rice in 4 cups of cold slightly salted water. Bring to boil. When boiled for 2 minutes, Turn off the heat and let the rice cook with a lid on tightly. Do not be tempted to take off the lid for 25 minutes
- Whilst the rice is cooking nicely. Continue with the curry
- Add the rest of the ingredients to the onions and potatoes. Stir thoroughly. Bring to boil for 2 minutes
- Turn down the heat and allow to simmer for 15 – 20 minutes. Taste and season
- As this is one of my green day recipes, make sure to add any cooked or raw vegetables including, cauliflower, mushrooms, broccoli, butternut squash all nicely diced
- Adjust the consistency by adding more stock or reducing the liquid by boiling rapidly (without burning underneath) for 2 minutes
- Serve with the hot rice which should have completely absorbed the water in the saucepan.
*(prices correct at time of publication – supermarket prices and offers may vary)
