| Ingredients | Method |
| ● 1 teaspoon olive oil or coconut oil ● 2 large onions diced ● 3 garlic cloves finely chopped ● 1 tablespoon fresh ginger peeled and grated ● ½ finely chopped red chilli (or ½ tsp dried chilli flakes) – I generally don’t add the chilli here, I use sriracha at the serving level ● 1 teaspoon ground cumin seeds ● 1 teaspoon ground coriander seeds ● 3 teaspoon ground turmeric ● 1 teaspoon garam masala ● 2 cup (200g) dried red lentils, uncooked (rinsed and drained) ● 1 can (14oz/400ml) cherry tomatoes ● 1 can (14oz/400ml) coconut milk ● 1 Bottle of Passata ● 2 cups (500ml) vegetable broth/stock (1 tsp of Vegeta powdered stock is the best) ● Salt and pepper ● Lime Wedges | 1. Heat the oil in a large pan over a medium heat. 2. Add the onion and cook gently for 5 minutes. 3 Add the garlic, ginger and red chilli and cook for a few minutes. 4. Grind the cumin, coriander to the pan, along with the turmeric and garam masala and cook for 1 minute. 5. Add the lentils, tomatoes with their juice, coconut milk and broth/stock, then stir to combine. 6. Can add a couple of grated carrots as well if you want more sweetness and vegetables i it 7. Rinse out the passata and coconut and tinned tomato cans with water and add that too 8. Season with salt and pepper and cook on a medium/low heat until reduced and thick. 9. Serve with Lime wedges, blob of yoghurt and sirracha |
