Dal makhani-style lentils & beans

• Red lentils150g
• Red kidney beans1 × 400g tin
• Brown onions150g
• Garlic2 cloves
• Fresh ginger15g
• Medium curry powderstore cupboard1 tbsp (15g)
• Chopped tomatoes1 × 400g tin
• Butter30g
• Greek-style natural yoghurt50g
• Plain naan breads4

Plus salt and pepper. About £2.52 for the amounts used.

Method

1. 1

   Melt 30g butter and fry 1 chopped onion for 8 minutes. Add 2 crushed garlic cloves, 15g grated ginger and 1 tbsp curry powder for 1 minute.

2. 2

   Add 150g rinsed red lentils, 1 drained tin kidney beans, 1 tin chopped tomatoes and 500ml water.

3. 3

   Simmer for 25 minutes, stirring often, until thick and creamy. Stir in 50g yoghurt off the heat and season.

4. 4

   Warm 4 naan breads following the pack and serve with the dal.