Recipe for Red Lentils with traditional Indian spices and coconut milk
1 cup red lentils
4 tsp vegetable stock granules
1 1/2 cups boiling water (to dissolve veg stock)
1 tsp turmeric
2 small onions – peel and chop finely
2 cloves garlic – crush, peel and chop finely
1 fresh chilli – de-seed and chop finely
2 tsp ground cumin
2 tsp ground coriander
1 cup coconut milk
1 cup basmati rice
60g butter (from your pantry)
salt and pepper (from your pantry)
Put the vegetable stock granules and the turmeric in a mug and pour in the boiling water. Stir.
Put tomatoes in a bowl, cover with boiling water and leave for a few minutes. Then drain and add cold water. Leave to cool and then peel the skin away. Quarter the tomatoes, scrape away the seeds and roughly chop the flesh.
Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes. Once cooked, drain and keep warm in a colander over a saucepan of hot water.
Place a saucepan on medium to high heat. Pour in the vegetable stock mixture and add the lentils. Bring to the boil, then simmer, covered, until the lentils are almost – but not quite – cooked. This should take about 10 minutes. Stir occasionally.
Melt the butter in a frying pan on medium heat. Add the onions and sauté for about 5 minutes, and then add the garlic, chilli, cumin and coriander and stir for a minute or two. Add this spice mixture to the lentils along with the tomato. Let it simmer on low heat until the lentils are soft – about 5 minutes. Taste to check seasoning. Add coconut milk and stir well until heated through.
To serve, divide the rice between the bowls and then spoon the lentil curry on top.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.