Summer Greens, Beans and Lentil Curry

This tasty yet light curry is perfect in the summer, it’s pretty quick to cook and you can keep it for a few days in the fridge. I sent a portion to a friend who was recuperating in hospital, I packed some curry along with basmati rice and popped in into a tiffin box to be delivered to her nice a warm. It’s a super healthy dish, full of iron, and so perfect for anyone feeling a bit under the weather. Ingredients – serves 2-3 • Large onion finely chopped • 2 tblsp vegetable oil • 2 garlic cloves chopped • 1 large piece of ginger peeled and chopped • 1 hot chilli (remove the seeds to reduce the heat) • 1 tsp garam masala • 1 tsp ground cumin • 1 tsp ground coriander • ½ tsp turmeric • 1 tblsp tomato purée • 1 tin red kidney beans (drained) • 1 tin green lentils (drained) • 1 tin coconut milk • 250g summer greens (remove large stems and chop) • Handful fresh mind chopped • 2 tblsp chopped fresh coriander • 1 lime • Salt & pepper to taste Instructions 1. Heat oil in a large frying pan and add the onion, cook on a low heat for 8-10 minutes until it is just starting to colour 2. Add the garlic, ginger and chilli and stir for a minute 3. Add the dried spices and tomato purée and cook for a minute or two, you should start to smell the spices 4. Add the lentils, beans and coconut milk and give a really good stir. Simmer for about 5 minutes until the beans are warmed through. 5. Add the greens, mint and fresh coriander.* 6. Simmer for 3-4 minutes until the leaves are cooked, the sauce should have thickened slightly. Add juice of lime and season to taste. I like this served over a bed of plain boiled basmati rice. If you are not eating straight away, stop at * and cool before refrigerating. Then reheat slowly and add lime and season to taste. Nutrition based on 3 servings Energy 341 kCal Carbohydrate 42g Fat 15g Protein 15g Fibre 11g Iron 8.4mg