Curry Lentil & Butter Bean Slice served with Cucumber Mint Raita and Paprika Spiced Oven Baked Chips

To be honest, this started off as a burger recipe, but when I was getting ready to set up the patties I just thought that it would be easier to cook as one slice and divide it up into the necessary portions, as I knew I’d be saving half for lunch the next again day. Really glad I opted for this as it did make the process quicker and there’s no need to flip it over half way through either, I’m all about simplifying!

Our guest Anthony has arrived, just picked him up from the airport, we were going to hang about the airport a bit longer as there was a taxi driver holding a sign up for Stephen Fry and we wanted to see if it was THE Stephen Fry as we are big fans, but this particular passenger was running late, so we’ll never know.

Going to go out for dinner tomorrow night with it being Anth’s first night, so will be making samosa pie for lunch and have the rest of the day to kick back and relax.

Curry lentil & butter bean slice

Curry Lentil & Butter Bean Slice served with Cucumber Mint Raita and Paprika Spiced Oven Baked Chips (Vegan & Gluten Free)

MyInspiration Feel The Difference Range

Serves 4 – ready in under an hour

 

For the Slice

1 can brown lentils drained and rinsed

1 can butter beans drained and rinsed

1 onion finely sliced

1 large sweet potato (peeled, chopped, boiled for 12 minutes, drained then mashed)

2 cloves garlic finely sliced

2 red chilis finely chopped

1 yellow pepper finely chopped

1.5 tbsp madras curry powder

1 tbsp cumin

1 tsp turmeric

1/2 tsp paprika

1 cup gram flour

 

For the Chips

2 large potatoes, peeled and chopped into chunky chips

2 tsp paprika

1 tsp black pepper

Pinch of Turmeric

 

Cucumber Mint Raita

1 large cucumber diced

1 tbsp mint sauce

 

Method

1. First of all prepare the chips, preheat the oven to 180 degrees celsius, then add the chopped potatoes into a pan of boiling water and cook for 7 minutes, drain and transfer to a large baking tray, sprinkle over the spices and 1 tbsp water, mix the chips thoroughly to make sure they are well coated and pop in the oven for 35 minutes.

2. Now make the slice. Add the onion, garlic, chili and yellow pepper and all the spices to a food processor and blitz for a few seconds, transfer to a large mixing bowl.

3. In a separate bowl mash the butter beans until it’s nice and smooth and then add this along with the lentils, sweet potato mash and gram flour to the onion mixture and stir everything together, then transfer to a lined baking tray approx 7″ x 9″ and smooth out, pop in the oven for 20 – 25 minutes until it firms up (the slice is slightly soft so don’t worry, you don’t want it to be dense… or if you do, add another 1/2 cup of gram flour, it’s up to you!)

4. Whilst you’re waiting on the chips and lentil slice, make the raita, very simple, just add the chopped cucumber to your food processor and pulse 3 to 4 times transfer to a bowl and mix through the mint sauce and it’s done!

This will keep nicely, covered and in the fridge. I made this for the 2 of us and had half left over for lunch the next day which was fabulous cold!!

 

 

 

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