Red Lentil One Pot Curry (V)

The final dish

Garlic, Onion, Chilli and Ginger

Spice mix

Soaked lentils image

Ingredients:

Serves 4 | 1 hour prep and cook | Approx 580 calories

•  1.5 cups of red lentils (soaked in water overnight)

• 1 regular can of coconut milk or use tinned tomatoes as an alternate

• You will need another cans worth of liquid so alongside the coconut milk I use: 1 cup of vegetable stock, but you can substitute the stock for 1 jar of Passata or tinned tomatoes which will also add lovely flavour.

• 1 Onion

• 3 Cloves of garlic

• ½ Ginger root finely grated / or you can use 3 tsp of minced ginger

• 1 Red Chilli (optional) thinly sliced

Spices:

• 2 tbsp. curry powder (I am using Keens)

• 1 tsp cumin

• 1 tbsp. turmeric

• 1 tsbp Garam Masala

• Chilli powder

Garnish for lentils (anything your heart desires):

• Coriander

• Toasted almonds

• Sliced chilli

• Lime wedges

Instructions:

Step 1: Prepare the lentils

• Drain the soaked lentils in a sieve and set aside.

Step 2: Start the spice mix

• Put a frying pan on a medium heat, fry the onion in oil for 2 mins.

• Add garlic, ginger, and chilli and fry for a few more mins.

• Add the spices and fry for 30 secs.

Step 3: Add the lentils

• Add the lentils and stir.

• After a couple of minutes add the coconut milk or tinned tomatoes,

• Stir and add the second form of liquid which should cover the top of the lentils, if not add water,

• Add salt, pepper and stir,

• Keep the pan on a medium heat and pop the lid on – cook for approx. 35-45 minutes (checking after 15 minutes and stirring). If lentils to stick add a bit more water.

Step 4: Serve

Sprinkle the dish with all your favourite garnishes. I like toasted almonds, and coriander, toasted fennel seeds also add a lovely depth of flavour. Serve with Rotis, Mango chutney, Greek yoghurt.