Name: Lentil and Bean Jalfrezi Curry
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 1 tbs olive oil; 1 brown onion diced; 2 cloves garlic crushed; 400 g red canned kidney beans; 400 g canned lentils; 400 g green beans; 3 potato cubed large peeled; 1L vegetable stock (liquid); 540 g jalfrezi chilli sauce

by RollaGirl7 Last updated on 05/02/2025

A hearty, vegetarian mild curry that is perfect for winter.

- RollaGirl7

Ingredients

1 tbs olive oil
1 brown onion diced
2 cloves garlic crushed
400 g red canned kidney beans
400 g canned lentils
400 g green beans
3 potato cubed large peeled
1L vegetable stock (liquid)
540 g jalfrezi chilli sauce

Method

Step 1

Heat oil in a large saucepan and fry the onion and garlic until transparent.
Step 2

Add the stock.
Step 3

Add the potato, lentils, kidney beans and sliced green beans.
Step 4

Bring to the boil, then reduce heat and simmer for 20-30 minutes, until liquid has reduced a little.
Step 5

Add the simmer sauce and stir well.
Step 6

Simmer for a further 10 minutes. Serve with rice.

Equipment

1 saucepan

Recipe Notes

from Australia’s Best Recipes team

I use Patak's jalfrezi simmer sauce. If you weren't cooking for a vegetarian you could use chicken stock instead of vegetable. Use tin sliced green beans.