What haven’t I done before? 

I wanted to further explore the use of lentils in a curry and this recipe is much richer than the previous dahl I made.

Ingredients (serves 4 as a side):

200g x Red lentil
1 x Large onion, diced
2 x Tbsps curry paste (I use Pataks if I don’t have time to make my own)
1 x Tbsp curry powder
1 x Tsp ground turmeric
1 x Tsp ground cumin
1 x Tsp chilli powder
1 x Tsp salt
1 x Tspn brown sugar
1 x Garlic clove, crushed
1 x Inch fresh ginger, crushed
500g x Passata
Cooking oil

Method:

1. Wash the lentils in cold water until the water runs clear. Put lentils in a pot and cover with double the amount of water (2:1), cover the pan and simmer until the lentils are cooked. Add more water if you need to until the lentils are cooked.
2. While the lentils are cooking, fry the onions in a little oil.
3. In a bowl, combine the curry paste, curry powder, turmeric, chilli powder, cumin, salt, garlic, ginger and sugar.
4. When the onions are cooked, add the curry mixture to the onions and cook on a high heat, constantly stirring.
5. Stir in the Passata, reduce the heat and allow the gravy to simmer until the lentils are cooked.
6. When the lentils are cooked (until tender), drain them and mix the curry into the lentils.
7. Serve with flatbread and yoghurt.