Ingredients
2 tbsp Oil
1 large Onion, peeled and finely chopped
3 cloves Garlic, chopped
1 Carrot, diced
2 tsps Cumin Seeds
2 tsps Mustard Seeds
2.5 cm/1 inch piece fresh Root Ginger, grated
2 tsps ground Turmeric
1 tsp mild Chilli Powder
1 tsp Garam Masala
225g/8oz split Red Lentils
400ml/14 fl oz boiling Vegetable Stock
14fl oz can Coconut Milk
5 Tomatoes, peeled, seeded and chopped
Juice 2 Limes
4 tbsp chopped fresh Coriander
25g/1oz Flaked Almonds
Method
Heat the oil in a large pan, add the onion and cook for 5 minutes until softened.
Add the garlic, carrot, cumin, mustard seeds and ginger and cook for a further 3-4 minutes until the seeds begin to pop and the aromas start to be released.
Now add the turmeric, chilli powder and garam masala to the pan and cook for a further minute.
Tip the mixture into a slow cooker or saucepan; add the lentils, stock, coconut milk and tomatoes.
Stir well and cover the pot with the lid.
Cook for 2 hours or until the lentils are soft, stir occasionally to prevent sticking.
Stir in the lime juice and 3 tablespoons fresh coriander.
Check the seasoning and cook for a further 30 minutes.
Sprinkle the remaining tbs of coriander on the top.
Stir well and cover the pot with the lid.
Cook for 2 hours or until the lentils are soft, stir occasionally to prevent sticking.
Stir in the lime juice and 3 tablespoons fresh coriander.
Check the seasoning and cook for a further 30 minutes.
Sprinkle the remaining tbs of coriander on the top.
Serve with naan bread.
