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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