Pete's Veg and Bean CurryPete's Veg and Bean Curry
| 2 teaspoons of ground cumin | 2 teaspoons of mustard seeds |
| 2 teaspoons of ground coriander | 1 medium onion - chopped |
| 1 teaspoon of hot red chilli powder | 2 cloves of garlic - crushed |
| 1 teaspoon of ground turmeric | 1 red pepper - chopped |
| 1 teaspoon of ground fenugreek | 1 large potato - peeled |
| 1 tablespoon of olive oil | 2 medium carrots - trimmed & peeled |
| 2 tablespoons of lemon juice | 2 ounces of red lentils |
| 1.5 pints of vegetable stock | 4 ounces of creamed coconut |
| 1 teaspoon of yeast extract, eg Marmite | 1 large tin of chick peas - drained and rinsed |
| 1 tablespoon of soy sauce | 1 small tin of butter beans - drained and rinsed |
| 2 teaspoons of cumin seeds | a few fresh coriander leaves - chopped |
Heat a large saucepan, and put in the cumin and mustard seeds. Dry-roast them for a few seconds, until they start to pop.
Add the olive oil to the pan, and stir-fry the onion and garlic for 2-3 minutes over medium heat.
Add the spice paste and red pepper to the pan, and stir-fry for another 3 minutes.
Add the potato, carrots, lentils, yeast extract and soy sauce, and turn up the heat. Stir until all the ingredients are coated with the spices.
Add the stock, and bring to the boil. Then turn the heat down and simmer for twenty minutes, or until all of the vegetables are tender.
Add the chick peas and butter beans, and cook for another ten minutes.
Serve garnished with the coriander leaves, accompanied by rice.
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