Name: Vegetable Lentil Curry (vegan)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 250 g brown rice (about 1 cup); 2 onions (cut into chunks); 2 courgette (halved lengthways cut into 1 inch chunks); 1 carrot (peeled, cut into thin discs); 2 bell pepper (any colour, cut into chunks); 150 g fine beans (stalks trimmed); 500 g frozen butternut squash chunks (or use 1 whole fresh, cut 1inch cubes); 2 vine tomatoes (sliced); 4 cloves garlic (chopped); 1 inch ginger (grated/finely diced); 30 ml olive oil; 1 tsp garam masala (optional); 0.5 tsp turmeric; 1 tbsp paprika (or smoked paprika); 1 tbsp curry powder (or paste); 1 tsp ground cumin; 1 tin coconut milk (400g tin); 1 tin ratatouille (400g tin - or chopped tomatoes); 1 tin green lentils (400g tin); 10 g fresh coriander (for garnish); 1 tbsp nigella seeds (for garnish)

Airfryer Aubergine Parmigiana by Jenny Tschiesche (oven conversion given)
Airfryer Chicken Fajitas by Jenny Tschiesche (oven conversion given)
Airfryer Honey mustard sausages with vegetables by Jenny Tschiesche (oven conversion given)
Airfryer Teriyaki Beef Skewers by Jenny Tschiesche (oven conversion given)
Chinese Style Fakeaway Fish Curry

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Homemade vegetable and lentil curry with plenty of punch for a hearty yet healthy supper! Add any other vegetables you enjoy - great for leftovers!

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Vegetable Lentil Curry (vegan)

Airfryer Aubergine Parmigiana by Jenny Tschiesche (oven conversion given)

Airfryer Chicken Fajitas by Jenny Tschiesche (oven conversion given)

Airfryer Honey mustard sausages with vegetables by Jenny Tschiesche (oven conversion given)

Airfryer Teriyaki Beef Skewers by Jenny Tschiesche (oven conversion given)

Chinese Style Fakeaway Fish Curry

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