Red lentil curry
|onion — chopped|
|2 cloves||garlic — cloves|
|green chilli — deseeded|
|cumin — ground|
|coriander — ground|
|lentils — red|
|stock — boiling|
|turmeric — ground|
|2||tomatoes — peeled and chopped|
In a medium-sized saucepan, fry a chopped onion in 3 tablespoons butter until golden brown.
Now add two crushed cloves of garlic and a finely chopped green chilli (you can replace with a green pepper). Then add 2 teaspoons ground cumin and 2 teaspoon ground coriander. Cook, stirring, for 2-3 minutes.
In the meantime, rinse 1 cup red lentils and drain. Place the lentils in a saucepan with 2 cups boiling stock (the better your stock, the better your lentils will taste) and ½ teaspoon turmeric and simmer slowly, covered, for 10 minutes.
Add two peeled and chopped tomatoes and simmer for a further 5 minutes.
Season with salt, pepper and ½ cup of coconut milk.
A spoon of cream can serve as a substitute for coconut milk. It’s delicious with basmati rice.