INGREDIENTS
-
- 1 tbsp rapeseed oil or sunflower oil
- 4 cloves garlic, chopped
- 2 inch piece of fresh ginger, peeled and finely chopped
- 1 tsp ground turmeric
- 1-2 fresh green chili peppers (you can omit these, depending on how hot you like your food)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chili powder, according to taste. We had kashmir chili powder
- 2 tsp Madras curry powder
- 1 tsp garam masala
- 1 tsp salt
- Black pepper, to taste
- 200g red lentils
- 500ml vegetable stock
- 1 tin of chopped tomatos
- 1 tin of coconut milk
- juice of half a lemon
- chopped leaf coriander
METHOD:
- Rinse the lentils in cold water
- Heat the oil in a large pan over medium heat. Once it is hot, add the garlic, ginger, and chili pepper and cook for a couple of minutes. Stir to prevent the garlic from sticking and burning.
- Add the other spices and stir for a minute, then pour in the stock, tomatoes and lentils, and stir to mix well. Make sure you mix in any spices that have stuck to the bottom of the pan.
- Bring to a simmer and reduce the heat to low. Cook for around 20 minutes, checking from time to time to ensure that the mixture is not sticking. You might need to add a little more water and cook for longer, to ensure that the lentils are nice and soft.
- Add the coconut milk, salt and pepper, and continue to cook for another 5 minutes or so, until the curry is thickened.
- Stir in the lemon juice and chopped coriander leaves, beat a little to break up the lentils slighty.
Serve with rice, or a flatbread. You could serve this with a number of other Indian dishes with rice as part of a feast.