Lentil Curry with Chutney and Salad Mini Wrap Rolls

One cannot think well, love well, sleep well, if one has not dined well (Virginia Woolf)

Lentil Curry with Chutney and Salad Mini Wrap Rolls

Lentil Curry with Chutney and Salad Mini Wrap Rolls

Week 3 of my ‘World Cup Workout’ and I am already starting to feel the benefit! I feel more toned and my energy levels are on the up ūüôā Although I have still got a long way to go, I have to say I am really enjoying the exercises!

Sticking with the healthy theme,¬† the dish I have chosen this week is Lentil Curry. Although it is a guilty pleasure, I love having poppadoms and chutney with a takeaway curry. Sometimes I buy the ready-made poppadoms from the supermarket and whip up some homemade chutney to go on the side. This time, I decided to make some of the chutneys you would use with poppadoms, wrap them in a tortilla and slice into mini bites to eat with the curry. This means you don’t need to serve the curry with rice.

Lentil Curry with Chutney and Salad Mini Wrap Rolls

(Serves 4)

Ingredients

250 grams red lentils (follow the cooking instructions on the packet.)
1 large carrot
1 large courgette
1/2 a medium red onion
100 grams fresh spinach
1 tbsp. fresh coriander
For the curry paste
1 tbsp. garam masala
1 tbsp. mild curry powder (you can opt for a hotter one)
1 tsp. fenugreek
1 tsp. cumin seeds
1 tsp. turmeric
1 tsp. cinnamon
1 tsp. ground coriander
1 tbsp. sugar
1 tsp. lemon juice
1 tbsp. tomato purée mixed with half a mug of hot water.
1 tbsp. oil

For the mini wrap salad and relish rolls

100 grams of cherry tomatoes
1/2 small red onion
8cm piece of cucumber
3 tbsp. plain yoghurt
1 tsp. mint sauce
2 tbsp. mango chutney
1 tbsp. fresh coriander

Method

  1. Cook the lentils as per the cooking instructions on the packet.
  2. Whilst the lentils are cooking, chop the carrots, onion, garlic and courgettes into little pieces and fry in a large frying pan until soft.
  3. In a separate high sided frying pan, add the garam masala, curry powder, fenugreek, cumin seeds, turmeric, cinnamon and ground and heat on a low heat until you can smell an aroma (approximately 3-5 minutes) keep stirring so it doesn’t burn.
  4. Next, add the tomato purée, oil, sugar and lemon juice to make the paste.
  5. Drain the lentils and add to the curry paste and stir so the paste covers all the lentils Add the cooked vegetables and stir until fully incorporated
  6. For the mini wrap salad and relish rolls Chop the onion, cucumber and cherry tomatoes into little pieces. When chopping the tomatoes, just use the skin and take out the pulp.
  7. Keep aside a third of the cucumber.
  8. Mix the tomato, thenrest of the cucumber and onion together into a small bowl.
  9. In another small bowl, add three tablespoons of yoghurt. Add the mint sauce and stir to make your mint yoghurt sauce and add the cucumber you have kept aside into the bowl with the yoghurt.
  10. Take two tortilla wraps and spread over the mint yoghurt mixture over both wraps Roll into a tight roll and slice into small pieces.
  11. Take the other two tortilla wraps, spread the mango chutney over them and spoon over the onion, tomato and cucumber mix. Sprinkle some fresh coriander over, roll up and slice into mini wrap pieces.
  12. To serve, place some curry onto the middle of the plate and place the mini wraps around the edge. Finally sprinkle the rest of the fresh coriander over the curry.

Suzy says:

  • Experiment with your relishes. My husband likes the lime pickle, which would definitely give the wraps some spice!
  • This curry also works with chickpeas instead of lentils.

Bon appétit!

Suzy’s Spag Bol

Suzy's Spag Bol

Suzy’s Spag Bol

Everything you see I owe to spaghetti. (Sophia Loren)

It’s an age-old favourite and I am sure you all have your own tweaks (which I would love to hear about!) but please do take a look at my version. I have made it healthier by using turkey mince and a selection of my favourite vegetables. My husband uses gluten free pasta with his. It is also a great for a packed lunch and you can make a big batch and freeze in advance for the working week ahead.

Suzy’s Spag Bol

(Serves 6)

Ingredients

500 gr. turkey mince
2tbsp. worcester sauce
2 tbsp. tomato ketchup
1 chicken Knorr stock pot
1-2 tbsp. dried basil
Approximately 220 grams frozen mixed peppers
1 large carrot
1 large courgette
1 clove of garlic
1/2 a large onion
2 x 400 gram cans of peeled plum tomatoes
1-2 tbsp. tomato purée
A little oil for frying
Salt and pepper

Serve with approximately 75-100 grams of pasta of choice (follow cooking instructions on packet)

Method

  1. Start by heating some oil in a high sided large non-stick frying pan.
  2. Whilst the oil is heating up, mix the Worcester sauce, tomato ketchup, chicken stock pot, 1 tbsp. of dried basil, some salt and pepper into the turkey mince until well incorporated. (I wear food gloves and mix with my hands.) don’t overwork the meat too much.
  3. Add the turkey to the pan and chop up as much as you can with a wooden spoon so the mince covers the pan.
  4. Leave it to cook for a few minutes and keep turning it until it browns.
  5. Add the peppers to the pan and leave to cook. In the meantime chop the carrots, courgette and onion into small pieces and add to the pan.
  6. Crush and chop the garlic as small as you can and add to the pan.
  7. Fry the veg for about 10 minutes.
  8. Add the two cans of plum tomatoes, break up the tomatoes with a wooden spoon and stir so all the veg are covered in the tomato sauce.
  9. Add the tomato purée. (At this point you may wish to add more basil, tomato ketchup, salt and pepper but that will be down to your own taste!) If the veg are not covered, add some more water.
  10. Leave to simmer until the sauce has reduced down as much as possible, stirring occasionally. At this time the sauce will cling to the meat, forming the thick Bolognese that you are used to enjoying.
  11. Serve with your cooked pasta of choice.

Suzy says:

  • Sprinkle some cheese over the mixture and as a treat make your own garlic bread to eat with your meal. You can make this by mixing finely chopped garlic with butter and spread over toast (add a bit of parsley if you like).
  • I always use food gloves so my hands don’t get too messy!
  • I also make a vegetarian version using Quorn mince and a vegetarian stockpot. I take out the Worcester sauce (as it contains anchovies) and add some more basil and parsley.

PS. Enjoy!!