Spiced Lentil and Bean Casserole and Butter Chicken Curry Recipes

This is the first Foodies Monday Blog Post, I thought it might be a good idea to also share my recipes with you for what I share on my Foodies Monday Posts.

A lot of what I make  I don't actually follow any specific recipe as I generally just go off of instinct so will do my best with measurements as  I can.

Here we go.

Spiced Lentil and Bean Casserole.


1 and a half cup Lentils

1 and a half cup Beans of your choosing

1 and a half cup mix peas corn and capsicum frozen mix

1 Onion diced

5 Fennel Stalks chopped


chilli flakes


Tomato paste


Fill pot with approx 2 litres of water and pour in the lentils and beans and cook until soft.

Add in diced onion, fennel stalks and frozen pea, corn and capsicum mix.

Add in spices to taste I did roughly a teaspoon each.

Add in tomato paste.

Let simmer for approx 20 mins.

You can serve on a bed of cooked rice or cous cous or as is with a slice of chunky toasted sourdough.


Butter Chicken Curry


1 onion chopped

1 fennel bulb chopped

3 carrots chopped

8 potatoes chopped

2 chicken breasts diced

1 pack of Fodmapped Butter Chicken Curry Simmer Sauce

teaspoon of olive oil approx


In a french pan, -  if you don't have a french pan you can make this in a wok or pot - pour in the oil to heat than add the chopped onion and cook until onion starts to turn clear.

Add in the chicken let it cook through.

Add in the potatoes, carrots and fennel and cook for approx 10 mins.

Pour in the Butter Chicken Curry Simmer Sauce, with approx 400mm of water, bring to a boil than turn down to a simmer. 

Let simmer for approx 30mins or until potatoes and carrots are soft.

This is now ready to serve however you enjoy your curries best.