Bombay Potatoes

This is a delicious recipe that we've made many times. We normally make a large amount of it, doubling or quadrupling the quantities, with plenty left over to freeze and for me to have at lunchtimes.

The Ingredients

• 175g lentils
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 3 tbsp curry powder (to taste)
• 1 red and 1 green pepper, stalk and seeds removed, and chopped
• 2 carrots, peeled and chopped
• 2 400g cans chopped tomatoes
• 1 heaped tbsp tomato purée
• ½ pint vegetable stock
• 100g frozen peas
• 3 tbsp vegetarian pesto
• 175g mushrooms, wiped and quartered
• 1 courgette, chopped
• salt and freshly ground black pepper

The Recipe

1. Soak the lentils in boiling water, leave for about 30 minutes and then drain them.
2. Fry the onion, garlic, and curry powder until the onions start to soften.
3. Stir in the peppers, carrots and drained lentils, cook for 5 minutes whilst continuously stirring.
4. Add the tomatoes, tomatoe purée, vegetable stock, peas and pesto, bring to the boil and simmer for around 30 minutes or until the lentils are tender.
5. Add the mushrooms and courgettes and simmer for 5 minutes more.
6. Season to taste.

Thoughts and Observations

It's so easy to vary this. I didn't specify a particular curry powder to use because it can have a big impact on the final flavour. I generally concoct my own but you can use a premixed one if you prefer.

It freezes well and lasts for ages. I have it either with a baked potatoe or some rice I quickly boil.