Balti Lentil & Chickpea Stuffed Vegetables
Spice up your meal rotation with our bold and hearty Balti Curry bundle. This stuffed vegetables recipe is easy, quick and delicious.
Substitutes?
- Vegan? Use vegan parmesan instead.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 2
Ingredients:
200 g cans chickpeas (drained )
200 g can lentils (drained )
3 tbsp Oddbox balti curry paste
1 Aubergine (cut in half lengthways)
1 courgette (cut in half lengthways)
1 tbsp olive oil
sea salt (to taste )
4 tbsp parmesan (grated )
1 tbsp parsley (chopped )
Recipe:
- Using a tablespoon, scoop out the courgette and aubergine flesh, but not all of it: you want 1cm of flesh left all around the sides, so the vegetables hold their shape.
- Transfer the courgette and aubergine flesh to a mixing bowl. Add the chickpeas, lentils and Oddbox Balti Curry Paste. Mix to combine and season with a generous pinch of salt.
- Lay the hollowed courgette and aubergine cut side up on a large oven tray lined with baking paper. Drizzle a tablespoon of oil over the top and season with a pinch of salt. Spoon the filling into the hollows, and top with grated parmesan. Bake for 25 minutes, until the vegetables are cooked through and the filling golden-brown.
- Top with fresh herbs and serve hot. Enjoy!
How to store
Store in an airtight container, in the fridge, for up to 3 days.
