There is something really satisfying about a deep, thick stew of pulses. Not only is it really good for you but also it is really easy to prepare and cook. This dish is a classic example of a hearty dish without meat or fish.
Ingredients
- 400 g can lentils, drained and rinsed
- 400 g can chickpeas, drained and rinsed
- 20 g vegetable stock cubes, 2 x cubes, crumbled
- 2 garlic cloves, chopped
- 400 g can cannellini beans, drained and rinsed
- 400 g can borlotti beans, drained and rinsed
- 400 g can kidney beans, drained and rinsed
- 4 tbsp vegetable oil
- 2 tbsp finely sliced fresh ginger
- 1 tbsp red/green chilli, finely sliced
- 2 onions, finely sliced
- ½ tsp ground cumin
- 1 tsp turmeric
- 1 pinch salt and freshly ground black pepper
To Serve
- 6 tbsp thick yoghurt
- few sprigs of fresh coriander
- 4 soft flour tortillas
Instructions
- Place the lentils, chickpeas, stock cubes and garlic into a food processor and blitz to a smooth paste with about 350ml cold water.
- Pour into a saucepan and add the cannellini, borlotti and kidney beans. Stir well and bring to a simmer. Cook for 15 minutes until nice and thick.
- Meanwhile, heat the oil in a large frying pan over a high heat. Add the ginger and chilli, then cook for 2 minutes until really nicely coloured. Then add the onions and spices and continue to cook for a further 5 minutes until the onions are well coloured.
- To serve, spoon the thick stew into small, deep bowls, top with the spiced onion mix, a blob of yoghurt, fresh coriander and soft tortillas.
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Notes
Nutrition Facts
Green Vegetable Massaman Curry
Amount per Serving
Calories
587
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
2
g
Cholesterol
4
mg
1
%
Sodium
1669
mg
73
%
Potassium
1244
mg
36
%
Carbohydrates
103
g
34
%
Fiber
31
g
129
%
Sugar
9
g
10
%
Protein
35
g
70
%
Vitamin A
58
IU
1
%
Vitamin C
9
mg
11
%
Calcium
265
mg
27
%
Iron
11
mg
61
%
* Percent Daily Values are based on a 2000 calorie diet.
