- 500 g green lentils
- 1 tin coconut milk
- 1 tin chopped tomatoes
- 1 red onion
- 2 garlic cloves
- ½ thumb-sized piece of ginger
- 1 large sweet potato or 3-4 ordinary potatoes
- 1 carrot
- 2 tbsp oil
- 1 tsp salt
- 4 tsp curry powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp sweet paprika
- 1 tsp garam masala
- 4 tbsp tamari/soy sauce
- Juice of 1 lime
- Cherry tomatoes
- 1 cup of chopped cabbage
- 1, 5 litres of water
Heat pan on medium heat. Add 2 tbsp oil. Add chopped onion and stir.
Chop the garlic and grate the ginger and add to pot.
Slice sweet potato/potatoes and carrot into medium size pieces and add to pan along with 1 teaspoon of salt.
Add your four measured spices into the heated mixture and stir it around for 2-3 minutes.
Pour one tin of coconut milk and one tin of chopped tomatoes into the pan, stir all the ingredients together and cook for 2 minutes.
Add in 1, 5 litres of water, 4 tbsp of tamari (or soy sauce) and the juice of one lime to the dish.
Bring your pan to the boil and allow to simmer for 30-40 minutes, stirring now and again until all the lentils are cooked.
Finally, to make the dish more vibrant looking I added some chopped cabbage and some cherry tomatoes in halves to my pot, and sprinkled some parsley over before serving.