Ingredients
- 1 Tbsp fresh ginger
- 4 cloves garlic
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 Tbsp fresh coriander root (optional) (Wairuna Organics)
- 4 tsp garam marsala
- 2 red chillies
- 1 tsp turmeric
- 2 Tbsp oil
- 1 onion
- 1 tin of chopped tomatoes 400gm
- 2x 400gm tins of brown lentils
- 1 400gm tin of water
Brown Lentil Curry
Method
- Put the first ginger, garlic, cumin, ground coriander, root coriander, garam marsala, chillies and turmeric into a food processor and pulse till a smooth paste
- Chop onion and fry in oil until fragrant and golden, add the spice paste and fry for 2 minutes
- Add the tins of tomatoes and lentils and a tin of water
- Simmer for 30 minutes
- Serve with a salad (I’ve used Salad Days Seasonal Slaw), chutney or relish (I’ve used Port Larder Beetroot and Orange Relish) or minted yoghurt
