Red Lentil Curry
Serves 4
2 Tbsp olive oil
1 x onion, diced finely
1 tsp mustard seeds
1 tsp cumin seeds
2 cloves garlic, crushed
225 gm lentils (red)
1 Tbsp tomato paste
1 x tin 400ml coconut milk
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground turmeric
2 x green chilies, seed removed, chopped finely
1 medium sweet potato peeled and cut into chunks
2 cups water
Handful of baby spinach per serving, yoghurt to dollop and chopped coriander to garnish
Method
Heat oil in large heavy based pot, saute the onion until just begining to brown, add the mustard seeds & cumin seeds and stir until they pop, this will be very quick.
Add garlic, lentils, tomato paste, coconut milk, ground spices, chillies, and diced sweet potato
Add water and bring to the boil then simmer 20-25 minutes until the lentils and sweet potato are cooked
Once cooked, taste and season. Place in bowls and add a handful of baby spinach, a dollop of full fat yoghurt and some chopped coriander.