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Lentil and Vegetable Curry
Ingredients
  • ½ lb (225 g) runner beans, stringed and sliced
  • 2 teaspoons finely chopped fresh ginger (or 1 teaspoon ground)
  • 1 fat clove garlic, crushed
  • 12 oz (350g) brown lentils, picked over and rinsed
  • ½ pint (275 ml) natural yoghurt
  • 1 rounded tablespoon tomato puree
  • Salt
  • ½-3/4 teaspoon cayenne pepper
  • ½ lb (225 g) potatoes, peeled and diced into ½ inch (1 cm) pieces
  • 2 medium carrots, scraped and sliced
  • ½ lb (225 g) cauliflower, separated into small florets
  • 4 tablespoons oil
  • 1 large onion, peeled and chopped
  • 2 teaspoons turmeric
  • ½ teaspoon ground coriander
  • 2 teaspoons cumin seeds
Steps
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