< Red curry lentils

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Yield: 4 ppl

Time: 45 mins

Ingredients

• 1 1/2 cups red lentils, rinsed
• 1/2 large onion, diced
• 2 tablespoons butter/olive oil
• 2 tablespoons red curry paste
• 1/2 tablespoon garam masala
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1 teaspoon sugar
• 1 teaspoon garlic, finely chopped
• 1 teaspoon ginger, finely chopped
• a few good shakes of cayenne pepper
• 1 14-ounce can tomato puree
• 1/4 cup coconut milk
• Coriander and rice for serving.

Method

• Cook the lentils according to directions. Drain and set aside.
• Melt the butter/add olive oil in a large saucepan over medium high heat. Add the onion and sauté for a few minutes until fragrant and golden.
• Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes.
• Add the tomato puree; stir and simmer until smooth.
• Add the lentils and the cream.
• Stir to combine and simmer for another 15-20 minutes (the longer, the better)!
• Serve over rice or with naan bread and garnish with coriander.