Lentil curry

🍛 Soft lentils in a mild curry with tomato and coconut milk, inspired by Indian Ocean food exchanges.

Ingredients

• 🫘 250 g red lentils, rinsed and drained
• 🫒 2 tablespoons vegetable oil
• 🧅 1 large onion, finely chopped
• 🧄 3 garlic cloves, chopped
• 🫚 2 teaspoons grated fresh ginger
• 🍅 2 ripe tomatoes (about 250 g), chopped
• 🍛 1 tablespoon mild curry powder, 1/2 teaspoon cumin and 1/2 teaspoon turmeric
• 🥥 200 ml unsweetened coconut milk
• 💧 600 ml hot water or low-salt stock
• 🌶️ 1 small optional piri-piri
• 🧂 1/2 teaspoon salt, black pepper and juice of 1/2 lime
• 🌿 2 tablespoons chopped fresh coriander

Preparation

Rinse lentils in a fine sieve under cold water until clear; drain.

Heat oil in a heavy-bottomed pot. Cook onion over medium heat for 5–7 minutes until soft.

Add garlic and ginger; stir for 1 minute. Add curry, cumin and turmeric and stir for 30 seconds without burning.

Add tomatoes and cook for 8 minutes until they soften and their liquid reduces.

Pour in hot water and add lentils. Simmer uncovered over low heat for 15 minutes, stirring occasionally.

Add coconut milk and optional piri-piri. Simmer gently for 8–10 minutes until tender and spoon-coating.

Taste before adding more salt. Add pepper and lime; loosen with hot water if too thick.

Remove whole chilli if used, scatter coriander and serve hot with rice, xima or cassava.