Red lentil curry

Red Lentil Curry
Prep: 15 min     Cooking time: 30 min     Serves: 8

Ingredients:
1 can (540ml) of lentils
1 cup of red lentils, rinsed and drained
3 cups of stock (veggie or chicken)
1/2 tsp ground turmeric
50g butter

2 onions, chopped
3 cloves garlic, finely chopped
3 tsp ground cumin
3 tsp ground coriander
2 tomatoes, chopped
200 ml coconut milk

Preparation:
Place the lentils, stock and turmeric in a large heavy-based pan. Bring to a boil, reduce the heat and simmer, covered, for 10 min, or until just tender. Stir occasionally and check the mixture is not catching on the bottom of the pan.

Meanwhile, heat the butter in a small frying pan and add the onions. Cook until soft and golden and add the garlic, cumin and coriander. Cook, stirring, for 2-3 minutes until fragrant. Stir the onions and spices into the lentil mixture, lentil (can rinsed and drained), and then add the tomatoes. Simmer over very low heat for 5 min, stirring frequently.

Season to taste with salt and pepper, and stir in the coconut milk until heated through. Serve with naan bread or rice.

Source: Curry & Chili Cookbook