|Sat Fat 2.8g||14%|
Heat a large lidded casserole and add some olive oil. Sauté the onions, garlic and ginger until soft then add the chilli, turmeric and garam masala.
Next add the aubergine, potatoes and lamb.
Pour in the water, bay leaves, tomatoes and lentils, season and stir well.
Put the lid on and simmer for 30 minutes.
Serve with another sprinkle of garam masala, some natural yoghurt and a good sprinkle of fresh coriander leaves
2 medium onions, sliced
2 cloves of garlic, crushed
1 thumb of ginger, grated
2tbsp garam masala
2 dry red kashmiri chillies
1tbsp chilli powder
½ aubergine, cut into cubes
300g baby potatoes, halves
100g red split lentils
400g tinned chopped tomatoes
320g lamb chops, trimmed and bone in
2 fresh bay leaves
Salt and pepper
Coriander and low fat natural yoghurt to serve
Twice baked sour cream and chive jacket potatoes recipe
Twice-baked might sound complicated, but these guys are a doddle to whip up, and well worth it at the end.
800g salad potatoes, thickly sliced
2 tbsp oil
400g chicken breast, thinly sliced
1 red pepper, sliced
1½ tbsp Chinese 5 spice seasoning
½ x head of Chinese Leaf, shredded
1 tbsp white wine vinegar (optional)
A simple yet flavour-filled potato salad, complete with 5 Spice seasoning - drop the chicken for a vegetarian option.
Roasted Red Pepper, potato, chorizo and kale stew
Dive into this tasty and fulfilling roasted red pepper, potato, chorizo and kale stew. Vibrant in colour and rich in flavour, this Spanish -inspired stew can be enjoyed any day of the week. For an extra indulgence, top with a soft cheese of your choice.
Try this potato bake for a delicious and nutritious evening meal. Taking just 15 minutes to prep and 15 minutes to bake this is great for those short on time.
This campaign was originally produced in the framework of a programme co-financed by the European Union