Yvonne's One-Pot Spiced Coconut & Lentils
RECIPE
1 Thumb Size Ginger (chopped very finely)
1 Red Chilli (sliced)
1 Onion (chopped)
4 Garlic Cloves (crushed)
4 Large Carrots (sliced, skin kept on)
300g Red Lentils (washed)
1 tsp Coriander Seeds
1-2 tsp Ground Turmeric
1 tbsp Brown Sugar
Tin of Coconut Milk
Fresh Coriander
1 Tsp Cumin Seeds
½ Tsp Chilli Flakes
Tin of Chopped Tomatoes
1 Veg Stock Cube with 200ml Hot Water
METHOD
1. Brown the onion, then sprinkle dark brown sugar to sweeten up, and then add red chilli, garlic and ginger.
2. Fry for few minutes then add cumin, coriander seeds and chilli flakes and turmeric. Fry for few minutes until fragrant.
3. Add washed red lentils
4. Add carrots with skin on.
5. Gently mix together, then add tomatoes. Mix together for 1 minute.
6. Add plenty of seasoning then pour coconut milk.
7. Then gently add bouillon vegetable stock.
8. Simmer on a medium/low heat, with partly covered lid for further 10 minutes. You would want the red lentils to be almost cooked, and not mushy.
9. Serve with top dressings and warm crusty buttered bread on the side.
