Lighter lamb kofta curry - Good Food Middle East

Ingredients

• 400g can green lentils, drained and rinsed
• 250g lamb mince (20% Fat)
• 1 tbsp ground coriander
• 2 tsp ground cumin
• ¼ tsp turmeric
• ¼ tsp chilli flakes
• ¼ tsp medium or hot chilli powder
• 1 small onion, very finely chopped
• 2 garlic cloves, finely grated
• 2½ cm/1in piece ginger, grated
• 3 tbsp chopped coriander
• 2 tsp rapeseed oil
• 1 large onion, finely chopped
• 1 tsp cumin seeds
• 3 garlic cloves, finely chopped
• 3-4cm/1 ¼-1 ½ in piece ginger, finely chopped
• 2 tsp ground coriander
• ¼ tsp medium to hot chilli powder
• 8 dried curry leaves
• 1 cinnamon stick, halved
• 1 plump green chilli, deseeded and thinly sliced
• 2 large tomatoes (about 200g/7oz), roughly chopped
• 2 tsp tomato purée
• 200ml reduced-fat coconut milk
• 1 tbsp chopped coriander, plus extra to serve
• garam masala, for sprinkling
• 200g basmati rice
• 200g green beans, stems trimmed
• 100g frozen peas