Lentils and Beans with Jalfrezi Curry

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  • 1 tablespoon of olive oil
  • 1 brown onion, diced
  • 2 garlic cloves, crushed
  • 400 g canned red beans
  • 400 g canned lentils
  • 400 g of green beans
  • 3 large diced potatoes, peeled
  • 1L Massel * Liquid Vegetable Broth
  • 540 g of jalfrezi chili sauce


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

  2. Add the stock.

  3. Add the potato, lentils, beans, and sliced ​​green beans.

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

  5. Add sauce over low heat and stir well.

  6. Simmer for another 10 minutes. Serve with rice.


  • 1 saucepan


I use Patak's simmering jalfrezi sauce. If you weren't cooking for a vegetarian, you could use chicken broth instead of vegetables. Use sliced ​​tin green beans.


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