Ingredients
- Dried red lentils. No soaking required 400g
- Large onion, chopped finely 1
- Large garlic cloves, chopped finely 4
- Fresh ginger, chopped finely or grated 2 tbsps
- Red chilli pepper flakes or 1 fresh small red chilli 1 tsp
- Everyday Favourites ground cinnamon ½ tsp
- Everyday Favourites ground turmeric 2 slightly heaped tsps
- Everyday Favourites garam masala 2 tsps
- Cumin seeds 1 tsp
- Everyday Favourites ground coriander 1 tsp
- Everyday Favourites ground black pepper 1 tsp
- 2 tsps Salt
- Large tomatoes, chopped into small chunks 3
- Can coconut milk, full fat or light 400ml
- for sautéing the onion and garlic 840ml water, plus 3 - 4 tbsps
Method
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- Add 3 tablespoons of water (or 1 tablespoon of oil if you prefer) to a large pan and place over a medium heat.
- Once the pan is hot, add the chopped onion and sauté for about 5 - 10 minutes until translucent. Stir frequently and add a drop or two of water if required
- Add the chopped garlic & ginger to the pan and cook for about 1 minute longer.
- Add the chili and spices and cook them out for a minute or two then add the lentils.
- Toast the lentils gently for a few minutes, stirring frequently to stop them sticking.
- Add the chopped tomatoes, water and coconut milk, stir well and bring to a gentle simmer.
- Turn down to medium low, and continue to simmer for around another 25-30 minutes, stirring every few minutes until the lentils break down and the sauce is nice and thick.
- Serve, garnish with coriander and with pitta bread.
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