Great Kitchen

 Vegetable and Lentil Curry Recipe - serves 2-4 depending on if you're serving it with rice or not. ·       1 tablespoon sunflower oil ·       1 large courgette, cut into chunks ·       1 large red onion, chopped into large chunks ·       1 red bell pepper, cut into chunks ·       1 red chilli, finely chopped ·       2 cloves garlic finely chopped ·       1 thumb sized piece of ginger, finely chopped ·       1 heaped tablespoon chopped coriander ·       1 can chopped tomatoes ·       1 tablespoon tomato puree ·       1/2 mug peas ·       1/2 mug of red lentils, washed through a sieve for a couple of mins ·       500ml vegetable stock ·       1/2 teaspoon ground coriander ·       1/2 teaspoon cumin ·       2 teaspoons mild curry powder ·       1 teaspoon turmeric ·       Salt and pepper to taste ·       Dollop of greek yoghurt to serve Method: 1.     Heat the sunflower oil in a pan on a medium to high heat. Add the onions, courgettes and red pepper and fry for a few minutes until

Brown Rice Salad with Tenderstem Broccoli and Green Beans Ingredient : ·       100ml (measured out) brown rice ·       2 tablespoons ready quinoa (optional, but delicious if included) ·       600ml boiling water ·       1 vegetable stock cube ·       Large handful tenderstem broccoli ·       Large handful green beans ·       1 tablespoon pine nuts ·       1 tablespoon chopped coriander ·       1 teaspoon dried mint ·       Drizzle olive oil ·       Juice of 1 lemon Method: 1.     Add the boiling water to the pan, dissolve the stock cube in the water and add the brown rice. Bring back to the boil then cook on a medium heat for 25 minutes. Once cooked, drain off any excess water and pour the rice into a bowl. Allow to cool a little. 2.   While the rice is cooling, add the broccoli and green beans to a pan of boiling water and cook for 3-5 minutes so that the vegetables are cooked but still have a good bite to them. Drain the vegetables, run under cold water, drain again and add them to t