This is a perfect autumn warmer dish, brimming with warm flavours of ginger, chillies and garam masala. Make sure you allow the time to soak the lentils. Serve this with rice, flatbreads and/or leafy salad. Please note prep time is mainly soaking time.
Prep
30 min
Cook
40 min
Serves
4
Difficulty
Easy
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Ingredients
green lentils 250 g
ground turmeric 1 tsp
ginger 15 g (grated)
spring onions 5 (chopped)
mixed chillies 1 (chopped)
tomatoes 1 (diced)
garam masala 1 tsp
coconut milk 100 ml
basmati rice 240 g
Method
Cook the lentils
Soak the lentils in coldwater for at least 30 minutes. Wash, rinse and drain the lentils.
In a large pot combine the lentils, turmeric and 215ml hot water per serving (e.g. 4 servings = 850ml). Pop the pot on a medium heat and bring to the boil, simmer for 30 minutes until the lentils are soft.
Cook the paste
Peel and grate the ginger. Chop the spring onions, including the green parts. Finely chop the chillies. Dice the tomato.
Heat a dash of oil in a pan over a medium heat. add the ginger and fry for 30 seconds, then add the spring onions and chillies and cook for 2-3 minutes.
Add the tomatoes and cook for 4 minutes until the tomatoes go mushy. Add garam masala, coconut milk and black pepper to taste, cook for 1 minute.
Add the paste to the cooked lentils and cook for 4 minutes. Take off the heat and leave to rest for 15 minutes.
Cook the rice & plate up
Meanwhile, cook the rice according to the packet instructions.
