Tandoori chicken with vegetable curry recipe

200ml natural yoghurt

1 tbsp garam masala

1 tsp hot paprika (cayenne)

1 tbsp cumin

1 tsp turmeric

tsp ground ginger

Juice of 3 lemons

200ml vegetable oil

2 tbsp tomato puree

6 cloves garlic, crushed

tsp ground cloves

tsp ground cardamom

1 tsp ground coriander

tsp cinnamon powder

2 tsp salt

tsp freshly ground black pepper

2 tbsp sunflower oil

1 large onion, chopped

2 cloves garlic, chopped

4 tbsp medium curry powder

1 red and 1 green pepper, deseeded and diced

300ml vegetable stock

1 tbsp tomato pure

2 x 400g cans chopped tomatoes

175g yellow lentils, soaked in boiling water for 30 mins

200g green beans, blanched in boiling water

2 mins then run under cold water

1 courgette, chopped