Balti Lentil & Chickpea-Stuffed Veg

Spice up your meal rotation with our bold, hearty Balti curry dish. These stuffed vegetables are super simple to make, and completely 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:

  1. Scoop out the flesh from the courgette and aubergine, so that they're almost hollow. You want 1cm of flesh left around the sides of the courgette and aubergine, so the vegetables hold their shape.
  2. Transfer the flesh to a mixing bowl. Add the chickpeas, lentils and Balti Curry Paste. Mix to combine and season with a generous pinch of salt.
  3. Add the hollowed courgette and aubergine to a lined oven tray, cut side up. Drizzle a tablespoon of oil over the top and season with a pinch of salt. Spoon the filling into the hollowed-out veg and top with grated parmesan. Bake until the veg is cooked through and the filling turns golden-brown (about 25 minutes).
  4. Serve hot, topped with fresh herbs. Enjoy!
Oddbox image

How to store

Store in an airtight container in the fridge for up to 3 days.