2 Whitworths Protein by Nature Indian Lentil Dhal pouches
Whitworths flaked almonds
2 tbsp. olive oil
3 carrots, peeled and diced
4 sticks of celery, washed and thinly sliced
1 white onion, thinly diced
3 cloves of garlic, minced
30g grated fresh ginger
1 tbsp. Madras curry powder
1 tsp Garam masala
1 tsp celery salt
½ tsp Ground Turmeric
½ tsp chilli flakes
150g basmati rice
2L Vegetable Stock
Salt and black pepper to taste
Swirl of yogurt to finish
Chopped fresh coriander to garnish
Add the olive oil, carrots, celery, onion, garlic and ginger to a large heavy bottomed saucepan on a medium low heat. Cook for 3 minutes, stirring to avoid colour.
Once the onions have softened, add the curry powder, garam masala, celery salt, ground turmeric and chilli flakes and cook for a further 2 minutes as to toast the spices. (make sure they do not burn)
Increase the heat to high and add the basmati rice and vegetable stock, bring to the boil and cook for 5 minutes (if the carrots are large then this may take longer)
Add the Whitworths Protein by Nature Indian Lentil Dhal pouches and bring back to the boil for 5 minutes. The soup should be a broth consistency so add hot water if required.
Season to taste with salt and pepper and serve up. Swirl with yogurt and scatter the Whitworths sliced almonds and chopped fresh coriander to garnish.
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