Munchy Monday #23: Turkey and lentil curry

I understand this is by no means a real Indian curry, how it might be served in India or in a specialized restaurant. It is a recipe which I have invented for our family. We just love it and it can be made tasty or hot or anything in between, just by adding more or less curry powder. I  serve it with Basmati or long grain rice, "tortes" or pita bread, heaped on a jacket potato or even (horror of all horrors) served with chips, like I used to eat it in the college canteen! Serves 6 - 8 adults.

You will need:

1/2 kilo turkey or chicken pieces
Grated flesh of one big tomato
2 medium carrots, peeled and chopped
2 medium courgettes, peeled, seeded and roughly chopped
1/2 kilo green beans
150 g peeled orange lentils
1 clove garlic, crushed
1 medium onion, grated
1 heaped tsp. Sharwood's hot curry powder
Flour for frying
Salt
1/2 glass sunflower oil or similar
Water

Method:

Heat the oil in a pressure cooker, coat the meat in flour and gently fry for a few minutes. Add garlic, onion, curry powder and salt and stir fry another couple of minutes. Add tomato, carrot, courgette, green beans and lentils and stir fry again for another couple of minutes. Add enough water to almost cover the ingredients, cover and bring up to pressure. Simmer in pressure cooker for 12 minutes.

Note: Curry is much tastier if prepared some hours in advance or even one day for the next.

Another note: this can be adapted and made wheat free just by frying the meat directly without flouring.