Rinse the lentils and place in a medium sauce pan with 2 cups of water and 1 Tbs salt. Bring to the boil and reduce the heat to a simmer for 20 minutes or until the lentils are cooked through but not mushy. Drain and set aside.
In the same sauce pan (quickly rinse it out), heat the olive oil and sweat the onion until soft and translucent. Add the ginger and garlic and stir for half a minute. Add the curry powder, paprika, cayenne pepper, and tomato paste and stir on a medium low heat for 5 minutes. Add the Worcestershire sauce and tobacco sauce and stir. Next, pour in the chopped tomatoes and the cooled lentils and mix through. Bring to a boil and then reduce to simmer for 10 – 15 minutes on a low heat. Pour in the coconut milk. Remove from the heat and stir in the chopped coriander.
Serve in bowls and top with a dollop of thick yoghurt.Recipe: Tessa PurdonTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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