4 servings
Prep: 20 mins,
Cooking: 1 hr
Top with the seed sprinkle and coriander leaves and serve with basmati rice on the side.
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Ingredients (21)
1/4 cup | butter |
2 | onion — finely chopped |
2 | fresh ginger — grated |
2 tsp | coriander — ground |
2 tsp | cumin — ground |
10 | curry leaves — fresh |
1 | cinnamon stick — broken up |
2 | carrots — grated |
1 cup | lentils — brown |
1/2 cup | currants |
2 | tinned tomatoes — Indian-style |
sea salt | |
lemon — juice only | |
1/2 cup | cream — double thick |
seed sprinkle: | |
1 Tbs | sunflower oil |
1 tsp | yellow mustard seeds |
1 tsp | coriander — seeds |
1/4 tsp | dried chillies — crushed |
TO SERVE:
rice — basmati | |
fresh coriander |
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