LENTIL & COCONUT MILK CURRY
The 5-A-Day Menu Planner
by Susannah Blake
Serves 4
Ingredients
• 3 garlic cloves, crushed
• 2 cups chopped onion
• 2 tbsp. sunflower oil
• 1/2 tsp. turmeric
• 1/2 tsp. ground ginger
• 2 tsp. ground cumin
• 3 red chilies, seeded and chopped
• 1 cup red lentils
• 1 2/3 cups coconut milk
• 4 carrots, grated
• juice of 1 lemon
• salt and freshly ground black pepper
• chopped cilantro, to scatter
• rice or naan breads, to serve
Directions
Gently fry the garlic and onion in the oil 4 minutes, then stir in the spices and chilies. Add the lentils, coconut milk, carrots, and 2 1/2 cups water.
Bring to a boil, then simmer gently about 30 minutes until the lentils are tender, stirring occasionally and more frequently toward the end of the cooking time, and adding a splash more water if needed.
Season with salt and pepper and squeeze in lemon juice to taste.
Scatter with cilantro and serve with rice or naan breads.
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