LENTIL CURRY

INGREDIENTS

• 1 1/2 cup lentils, rinsed

• 1/2 large onion, diced

• 2 tablespoon butter

• 2 tablespoon red curry paste

• 1/2 tablespoon garam masala

• 1 teaspoon curry powder

• 1/2 teaspoon turmeric

• 1 teaspoon sugar

• 1 teaspoon garlic, minced

• 1 teaspoon ginger, minced

• 350g can of tomato puree

• 1/4 cup coconut milk

METHOD

1. Cook the lentils, drain and set aside.

2. Melt the butter in a saucepan over medium high heat. Add the onion and saute for a few minutes until golden. Add all the spices and stir fry for 1-2 minutes.

3. Add the tomato puree, simmer until smooth.

4. Add the lentils and the cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better)