1cup(220grams)split red lentilsor de-hulled red lentils
1small can (15 ounce)(400grams)crushed tomatoes
1small can (13.5 ounce)(400grams)coconut milkfull fat or reduced fat
Serving suggestions
4wedgeslemon
1handfulcilantroor flat leaf parsley
4tablespoonsunsweetened dairy-free yogurtoptional
2cups(400grams)basmati rice
To a pot add the oil and chopped onion. Gently fry the onion for 3 minutes, then add grated garlic and grated ginger and fry gently for another minute.
Turn the heat to low, then add the spices: 2 teaspoons currypowder, 1 teaspoon cumin, ⅓ teaspoon chili flakes, ½ teaspoon coriander, 1 teaspoon turmeric powder, 1 teaspoon garam masala, ½ teaspoon pepper.Toast the spices while stirring on low heat for a short minute.
Add vegetablestock, rinsed red lentils, crushedtomatoes, salt, stir and cook for about 20 minutes, or till the lentils are almost cooked.
Add the coconut milk, stir well, and finish cooking for another 10 to 15 minutes, till the curry is thicker and creamier, and the red lentils are fully cooked.
Serve the lentil curry on basmati rice with a generous squeeze of lemon juice, freshly chopped cilantro (or flat-leaf parsley) and optionally a spoonful of unsweetened plant based yogurt.