| 1. |
Drain and rinse lentils. |
| 2. |
Dice onion and fry in a little oil on low heat. Add minced, fresh ginger. Stir regularly and cook until onion begins to turn translucent, about 10 minutes. When you add the ginger, also add a dash of crushed, dry red chillies. |
| 3. |
Add curry powder to the onions. Cook for a minute or two to form a dry, spicy mixture. |
| 4. |
Add coconut milk and tomatoes. Stir well. |
| 5. |
Add lentils and simmer for 20 minutes. Stir occasionally. |
| 6. |
Serve with brown rice, quinoa or on a bed of spinach. Garnish with coriander. |
| 7. |
Note: variations include adding 1/2 a vegetable stock cube or one 'stock pot' during the simmering stage. If you like garlic, add some. Use tomato paste instead of the canned tomatoes. Incorporate spinach by adding 2 handfuls of leaves no more than 5 minutes before the end of the cooking time. |
