Serves 6 (Pair with Rose)
3 tbsp butter
4 garlic cloves, finely chopped
1 ½ tbsp ginger, finely chopped
1 onion, finely chopped
2 tbsp curry powder, mild or spicy
1 tsp ground cumin
1/2 tsp turmeric powder
1 tsp salt
1 tsp black pepper
1 cup dried brown lentils
1 tin x 400ml (13.5oz) coconut milk
1 tin x 400g tomato, chopped
3 cups water
½ cup coriander, finely chopped
½ cup Plain yogurt
Melt butter in a pot over medium heat. Add onion, garlic, and ginger. Slowly cook, stirring every now and then, for 10 minutes until soft.
Add curry powder, turmeric and ground cumin stir for 1minute.
Add remaining ingredients and stir. Bring to simmer, then place lid on and adjust heat to low and simmer for 30 minutes.
Remove lid and simmer for a further 10 minutes until the lentils are soft and the sauce thickened and creamy.
Serve with chopped coriander and plain yogurt.