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- 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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