Jamie Oliver's 15 Minute Meals Beef Kofta Curry Fluffy Rice, Beans & Peas

I couldn't find the ready to eat Puy lentils in this recipe so I substituted with 3/4 cup green lentils which I soaked overnight. I also added 1 grated onion and halved the quantity of the rice ingredients. Below is my modified recipe.

Recipe adapted from Jamie's 15 Minute Meals page 66

*Ingredients out *Kettle boiled *Large frying pan, high heat *Medium lidded casserole pan, high heat *Liquidizer (blender)

Ingredients
Curry
¾ cup green lentils (soaked overnight)
1 heaped teaspoon garam masala
500g lean beef mince
1 onion, grated
olive oil
3 ripe tomatoes
1 thumb-sized piece of ginger (1 teaspoon grated ginger)
2 spring onions
1 fresh red chilli
1 bunch of fresh coriander
1 teaspoon turmeric
1 teaspoon runny honey
2 heaped teaspoon Patak's rogan josh curry paste
270ml tin of light coconut milk
4 tablespoons fat-free yoghurt, to serve
1 lemon

Rice
½ mug of 10-minute wholegrain or basmati rice
5 cardamon pods
100g green or yellow beans
100g frozen peas
2 uncooked poppadoms

Method

Put the lentils into a bowl with salt, pepper, the garam masala, mince and onion, then mix and scrunch together with clean hands. Divide the mixture in half, then with wet hands quickly squeeze and mould each half into 6 fat fingers. Put them into the frying pan with 1 tablespoon of oil, turning when golden.

Put ½ mug of rice, 1 mug of boiling water and the cardamon pods into the casserole pan, then halve and add the beans and put the lid on. Squash the tomatoes into the liquidizer, add the peeled ginger, trimmed spring onions, half the chilli, the coriander stalks, turmeric, honey, curry paste and coconut milk, then blitz until combined. Pour into the kofta pan, bring to the boil, then simmer and season to taste.

Take the lid off the rice, add the peas, mix it all up and give it just a few more minutes. Crack up the uncooked poppadoms and pop them in the microwave (800W) for a minute or two to puff up. Finely slice the remaining chilli and the coriander leaves and scatter them over the curry, dollop with yoghurt, then serve with lemon wedges, poppadoms and the rice, beans and peas.