|200 g||brown lentils — uncooked|
|30 ml||vegetable oil|
|1||onion — chopped|
|2||garlic — cloves, crushed|
|10 ml||fresh ginger — grated|
|400 g||fresh tomatoes — chopped|
|250 ml||coconut milk — light|
|1||knorr vegetable stock pot|
|10 ml||Rajah Mild & Spicy Curry Powder|
|10 ml||cumin — ground|
|120 g||peas — frozen|
|200 g||wild rice — uncooked, to serve|
|fresh coriander — chopped, to serve|
Cook the lentils according to directions on the packet. Drain and set aside.
Heat the oil in a pot and fry the onion over a medium-high heat until golden brown. Add the garlic, ginger and cayenne powder and cook gently for one more minute, without allowing the garlic to burn.
Add the tomatoes, coconut milk, KNORR Vegetable Stock Pot, turmeric, curry powder and cumin. Stir well then cook over medium-high heat for about 10 minutes.
Add the cooked lentils and frozen peas to the pot and simmer for a further 10 minutes, or until the peas are cooked. If the curry seems too dry, add a little water.
Season to taste with salt and ground black pepper.
While the lentils are cooking, boil the wild rice according to the directions on the packet.
Serve the lentil curry with the wild rice, topped with chopped fresh coriander.