I have been making this for years and it’s so easy I wanted to share it. I have tweaked and changed the original recipe and now find this is the quickest, cheapest and tastiest option. Suitable for freezing too.
Serves 4
INGREDIENTS
1 teaspoon rapeseed oil
2 onions, finely chopped
10g fresh grated ginger or 2 teaspoons of minced ginger
10g grated garlic or 2 teaspoons of chopped garlic
200g dried red lentils
300ml vegetable stock
1 teaspoon chilli powder (leave out if you want a milder version or for children)
1 teaspoon cumin
1 teaspoon garam masala
1 tin of chopped tomatoes (400g)
1 tin of coconut milk (400g)
METHOD
Heat the rapeseed oil in a large pan and add the onions. Then cook on a medium heat until softened and translucent.
Add the garlic and ginger and cook for a further 2 minutes.
Then add the spices and mix with the onions, then add the lentils and mix until coated.
Add the chopped tomatoes, coconut milk and vegetable stock and stir.
Reduce to heat to low and simmer for about 20 minutes, stirring occasionally. If the mixture looks like it is getting too thick then add some more water. You know it’s ready when the lentils have softened and the curry is a thick consistency.
Serve with rice, couscous, quinoa, naan bread, poppadoms or even potato wedges. A dollop of yoghurt and some coriander go well too.
