The Buckingham Blog

I've had this recipe kicking around the kitchen for a few months now so I thought I'd slap it on here to keep it safe, that and the fact we all thought it was yummy :-)

 Ingredients

• Fry Light Spray
• 1 Onion - Peeled and finely chopped
• 2 Garlic Cloves - Peeled and finely chopped
• 1tsp finely grated ginger
• 2tsp cumin seeds
• 2tsp milk
• Curry Powder
• 1tsp ground cinnamon
• 1/2tsp crushed cardamon seeds
• 1 clove
• 110g/4oz dried split lentils - rinsed and drained
• 200g/7oz brown basmati rice - rinsed and drained
• 1 carrot - peeled and cut into 1cm 1/2 dice
• 110/4oz fine green beans - cut into 1cm1/2in lengths.
• Freshly ground black pepper
• 3tbsp finely chopped coriander leaves.
• To serve: 4 eggs - boiled and halved
• 200g/7oz very low fat natural yoghurt, whisked
• Chilli Powder or Paprika.

Method

Spray a large, heavy-based saucepan with Fry Light and place over a medium heat. Add the onion, garlic and ginger and stir-fry for three to four minutes.

Stir in the cumin seeds, curry powder, cinnamon, cardamom seeds and clove and stir-fry for one minute. Add the lentils, rice, carrot and beans and mix well. Pour in 700ml/24floz of water and bring to the boil.

Lower the heat, cover and cook gently for 30-40 minutes, or until all the liquid has been adsorbed and the mixture is slightly sticky (do not be tempted to uncover the saucepan during this time).

 Remove the pan from the heat and stand, covered, for 10-12 minutes.

Fluff up the lentil mixture with a fork and season with pepper. Stir in the coriander and spoon into four sallow dishes.

Garnish with the eggs and serve immediately with the yoghurt, sprinkled with chilli powder or paprika.

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This is really filling and although I probably wouldn't eat it without the yoghurt it wasn't bad for a veggie recipe.

James.