|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|
|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|
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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.