This is the first time I've used garam masala. It's an Indian spice meaning 'hot' (garam) and 'a mixture of spices' (masala). Garam refers to the intensity of the spices rather than the capsaicin content - i.e. not the blow your head off kind of hotness!
I had difficulty finding garam masala in the supermarket but I have since learnt it can be made at home by combining other spices such as: cumin, coriander, black pepper, cardamom, cinnamon, cloves, nutmeg. Here's an Easy Garam Masala Recipe.
If I have a pack of mushrooms, I usually make Mushroom and Tofu Stew. This recipe is similar in that it uses mushrooms, chopped tomatoes, onion, garlic honey, flour and some green vegetables. The only different ingredients are the tofu and herbs/spices (thyme and cayenne pepper) featured in the stew compared with the lentils, ginger, garam masala, turmeric and chili featured in this dish. Although I'm sure tofu would be tasty in this bhaji too!
Mushroom Lentil Bhaji
Makes 4
Click HERE for a printable recipe card.
Ingredients:
- 130g / 4.5oz lentils
- 400g / 14oz / 1 can diced tomatoes (no added salt)
- 15ml / 1tbsp olive oil
- 170g / 6oz onion, chopped
- 2 clove garlic, crushed
- 5g / 1tbsp ginger
- 225g / 8oz mushrooms, chopped
- 1tsp garam masala
- 1tsp turmeric
- 85g / 3oz peas
- 10g / 1tbsp flour
- 30ml / 2tbsp cold water
- 20g / 1tbsp honey
- 1/2tsp chili powder
Method:
Cook the lentils in approx. 3 cups (720ml) water in a saucepan with a lid for 30 minutes, until soft.
Meanwhile, blend canned tomatoes using a handheld blender or food processor so you have a smooth texture instead of liquid and tomato chunks.
In a large pan, heat the oil and cook the onion, garlic, ginger and mushrooms for approx. 5 minutes.
Add the garam masala and turmeric and mix well.
Add cooked lentils, blended tomatoes and peas. Bring to boil for 5 minutes.
Mix the flour with water and stir into the pan to thicken the dish.
Stir in the honey and add the chili powder.
ENJOY!
Nutritional Information:
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