Red Lentil Curry With Basmati Rice

• 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

1. 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.
2. 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.
3. 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.

oil, onion, curry powder, red lentils, vegetable stock, basmati rice, runner beans, saffron, fennel, zucchini, tomatoes, garlic, cumin seeds, shallots, mango

Taken from recipes-plus.com/api/v2.0/recipes/28973 (may not work)