Butterbean & Lentil Curry

Wed, 14 September 2022

Suzie Lee's Butterbean & Lentil Curry

Ingredients
- 1 tbsp oil
- 1 medium onion diced finely (or 1 cup of frozen diced onions)
- 2 cloves of garlic chopped (or frozen)
- 1 tsp of chopped ginger (or frozen)
- 2 tbsp curry powder (your preference – mild/medium/hot)
- 1/2 tbsp of garam masala
- 1 tin of butterbeans drained
- 1 tin of chopped tomatoes chopped
- 1 chicken stock cube crumbled
- ¼ (50g) cup of lentils
- 200ml of water approx
- 75g of chopped up spinach or 1 block of frozen spinach
- 1 tbsp of chutney – mango/tomato based or sweet pickle (this is to give it a bit of tang and sweetness)
- Salt and pepper for seasoning
- Yoghurt or cream to serve
- Rice of choice

Method
1. Fry off the onions on a low heat in the oil till very soft.

2. Then add the garlic and curry powder and garam masala, wait for the spices start to catch an aroma (will take about 5 minutes).

3. Then add all the other ingredients (Apart from the spinach), pour enough water to just cover all the ingredients in the pan. Approx 200ml water.

4. Simmer for about 20 min with lid on till lentils have softened, keep stirring throughout just in case the lentils stick to the pot.

5. Then once the lentils are cooked through add the spinach for another 5 minutes or if using frozen spinach till unfrozen.

6. Finish with the chutney mixed through and then yoghurt/cream on top.

7. Serve with rice of choice.