250g red lentils, rinsed
200ml reduced-fat coconut milk
Salt & freshly ground black pepper
1 large onion, sliced
5 tbsp oil
2.5cm piece fresh root ginger, peeled and grated
2 garlic cloves, finely chopped
1 tsp garam masala
1 tsp ground turmeric
1 tsp mustard or poppy seeds
Small bunch of fresh coriander leaves, washed
2 large naan bread, warmed, to serve
- Place the lentils in a saucepan with 400ml cold water. Reserve 4 tbsp coconut milk and add the rest to the pan. Season, bring to the boil, then reduce heat, cover and simmer for 30 minutes. If the mixture gets too thick, add a little boiling water.
- Fry the onion for 5-6 minutes in the oil. Add ginger, garlic, garam masala, turmeric and mustard or poppy seeds and cook for 2 more minutes. Add to the lentils with the coriander. Spoon into bowls, drizzle with remaining coconut milk and serve with naan bread.
Source - Morrisons instore magazine.