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Cook's notesRecommended Wine With this we love: Sauvignon Blanc 'Marigny-Neuf', Ampelidae . The great thing about wine is its ability to surprise. This is Sauvignon from an unheard of little tributary of the Loire, nowhere near the famous areas of Sancerre and Pouilly, yet it's right up there with the very best on offer. This is for people who like elegance. It has stunning clarity, a wonderful racy grip and tremendous liveliness. There's lots of textbook gooseberries, nettles and guava and a vibrant finish.
- 200g red lentils
- 4 sweetcorn cobs, each cut into 3 pieces
- 3 tbsp vegetable oil
- 1 onion, finely chopped
- 4 garlic cloves, chopped
- 2 tsp curry powder
- 2-3 chillies, finely chopped
- 4 tomatoes, deseeded and chopped
- juice of 1 lemon
- 250ml pineapple juice
- 2 tbsp mango chutney
- handful of fresh coriander, chopped
Prep time: 10 min
Cooking time: 45 min
Step 1Boil a pan of water. Rinse and drain the lentils, add to the pan and boil for 3-4 minutes then simmer for about 30-40 minutes until cooked. Drain.
Step 2Boil the sweetcorn for 10 minutes in salted water and drain. Cut off the kernels.
Step 3Heat the oil and fry the onion and garlic until soft.
Step 4Add the curry powder and chillies to the onions and cook for a further 3 minutes.
Step 5Add the corn and tomatoes and fry for 3 minutes.
Step 6Add the lemon juice, pineapple juice, mango chutney and drained lentils, simmer for a further 5 minutes. If needed add a little water.
Step 7Add the coriander leaves. Serve with rice or naan bread.