220g red lentils
1 tin chopped tomatoes
300ml vegetable (or chicken stock)
2 garlic cloves
2 tsps curry powder
1 tsp garam masala
A pinch of ginger and turmeric
Cook the lentils for around 40 minutes in 300ml of stock of your choice. Set aside once cooked. Add everything else to a pan and simmer gently for 30 minutes.When the sauce has cooked down, add in the lentils and stir. Serve with rice or greens (rice & chicken not included in nutritional information).
Approximate calories per serving 203
C 26g F 1.5g P 15g
For non-vegans/vegetarians, add in 480g of shredded chicken.