1 mug (300g) of 10-minute wholegrain or basmati rice
5 cardamom pods
200 g green or yellow beans
200 g frozen peas
2 uncooked poppadoms
4 tablespoons fat-free natural yoghurt
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Ingredients out • Kettle boiled • Large frying pan, high heat • Medium lidded casserole pan, high heat • Liquidizer
Put the lentils into a bowl with a pinch of sea salt, black pepper, the garam masala and mince, then mix and scrunch together with clean hands.
Divide the mixture in half, then with wet hands quickly squeeze and mould each half into 6 fat fingers. Put them into the frying pan with 1 tablespoon of oil, turning when golden.
Put 1 mug of rice, 2 mugs of boiling water and the cardamom pods into the casserole pan, then halve and add the beans and put the lid on.
Squash the tomatoes into the liquidizer, peel and add the ginger, and trim and add the spring onions. Add half the chilli, the coriander stalks, turmeric, honey, curry paste and coconut milk, then blitz until combined.
Pour into the kofta pan, bring to the boil, then simmer and season to taste.
Take the lid off the rice, add the peas, mix it all up and give it just a few more minutes.
Crack up the uncooked poppadoms and pop them in the microwave (800W) for a minute or two to puff up.
Finely slice the remaining chilli and the coriander leaves and scatter them over the curry, dollop with yoghurt, then serve with lemon wedges, poppadoms and the rice, beans and peas.