Anyone who knows a thing or two about Indian cooking, look away now. This really is a cheat's version! But one I fall back on all the time.
serves 2. Double to serve 4.
100g red lentils
275ml vegetable stock or water
2 teaspoons curry powder.
1 tablespoon coconut yogurt
50g chopped baby plum or cherry tomatoes
30g fresh coriander
1. Place the red lentils in a saucepan. Cover with water & leave for a few mins. The water should turn cloudy. Drain the water off & put the 275ml of stock or water in the saucepan.
2. Add the chopped tomatoes.
2. Bring the pan to the boil & then reduce the heat to a simmer. Add the curry powder & coconut yogurt and stir well.
3. Reduce the heat & leave to simmer for about 15 mins - until the lentils are cooked through.
4. 5 minutes before the end of cooking time stir in the chopped coriander.
5. Serve with rice, poppadoms or both!
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