Red Lentil Curry With Basmati Rice - cooking recipe

Ingredients

3 tbsp oil
1 None large onion, roughly chopped
1 tbsp curry powder
6 oz red lentils
3 cups vegetable stock
6 oz basmati rice
3.5 oz fresh or frozen runner beans, sliced
1 large pinch saffron, soaked in 2 tbsp hot water
1 bulb fennel, trimmed, sliced
1 None zucchini, sliced
2 None tomatoes, quartered
2 cloves garlic, minced
1 tsp cumin seeds
None None crispy shallots, to garnish
None None mango chutney, to serve

Preparation

Heat 1 1/2 tbsp oil in a large saucepan. Saute onion for 4-5 mins, until golden brown. Add curry powder and cook for 20-30 seconds. Add lentils and stock. Simmer for 15 mins, until most liquid is absorbed.
Meanwhile, cook rice in boiling salted water for 10 mins, until tender. Add runner beans for last 4 mins. Drain then drizzle saffron liquid over top. Combine with lentils. Set aside and keep warm.
Heat remaining oil in a frying pan. Saute fennel and zucchini for 3-4 mins, until softened and starting to caramelize. Add tomatoes, garlic and cumin seeds. Saute for 2-3 mins. Gently fold into rice and lentils. Transfer to a warm serving dish. Garnish with crispy shallots and serve with mango chutney.