Light, easy to make curry with great flavour and serving options.
Prep work
Chop 2 onions and a few cloves of garlic and a few fresh tomatoes. Slice a lemon in 2.
Use a mortar and pestle to crush up a teaspoon of mustard seeds, coriander seeds and cumin seeds. (Alternatively just but the ground powders) pour this mixture out onto a plate and add a few teaspoons of turmeric and garam masala,
Have an opened can of coconut milk and chopped tomatoes,
Weigh out approx 200g of red lentils.
Have a kettle boiled with water and a veggie stock cube to hand with a measuring jug.
Pink rock salt with a grinder.
Cooking Instructions
Throw the onion and garlic into a hot pan with some oil in it and let the onions cook through.
Add the spices and lentils and mix everything up for a minute.
(If you want to add extra veggies or pulses such as chickpeas, do it here.)
Pour in 500ml of hot water with the stock cube, coconut milk and chopped tomatoes.
Season the mixture with the salt.
Once the pan comes to a boil, reduce the temperature to a simmer. At this stage you just need to stir the pan periodically until the lentils have absorbed all of the liquid and the curry begins to thicken up.
Before serving, squeeze out half a lemon into the curry.
