Serves 4 people |
Ready in 50 mins prep + 8 hrs rest |
Origin India |
Suitability Vegan |
|
Ingredients
- 2 tbsp Tropical Sun Organic Coconut Oil
- 1 large onion, diced
- 1 tbsp Tropical Sun Minced Ginger Paste
- 3 tsp Tropical Sun Minced Garlic Paste
- 2 tsp Tropical Sun Madras Curry Powder
- 1 tsp turmeric
- ½ tsp Tropical Sun Extra Hot Chilli Powder
- ½ tsp Tropical Sun Ground Black Pepper
- 1 tsp salt
- ½ tsp red pepper flakes
- 400g Tropical Sun Red Lentils, rinsed, soaked overnight and then drained
- 400ml Tropical Sun Coconut Milk
- 600g water
- Handful coriander, finely chopped
Instructions
- Heat a saucepan containing the coconut oil and cook the onions, ginger paste and garlic paste for 5 minutes, stirring frequently
- Add in the curry powder, turmeric, chilli powder, black pepper, salt, pepper flakes and cook for 2 minutes
- Stir in the lentils, ensuring they are properly mixed in with the other ingredients
- Add in the coconut milk and the water
- Cook for 35-45 minutes on a low heat until lentils have softened and the mixture has thickened
- Remove from heat and garnish with coriander
- Serve and enjoy!
Serve With
- Tropical Sun Premium Basmati Rice
- Paratha
- Lime pickle