Creamy Red Lentil Coconut Curry

Ingredients

• 300 g of red lentils (washed)
• 3 tomatoes
• 1/2 scotch bonnet or habanero pepper (optional)
• 1 can of coconut milk (or 13.5 oz)
• 1 cup of vegetable stock
• 1/2 onion (sliced)
• 2 cloves of garlic (crushed)
• 1-2 tsp of curry powder
• 1/4 tsp of turmeric
• 1/4-1/2 tsp of cumin powder
• 1/2-1 tsp of garam masala
• 1/4 tsp of paprika
• Salt to taste
• Pepper to taste ((optional))
• 1/4 tsp of mixed herbs

Instructions

1. 1

   Add tomatoes, red bell pepper and scotch bonnet to a blender and blitz until smooth. Set aside for later.

2. 2

   Heat oil in a large saucepan. Add onions and garlic and cook on a low heat for a few minutes or until soft.

3. 3

   Add curry powder, turmeric, cumin, garam masala, mixed herbs and paprika to the saucepan. Stir well and cook for one minute.

4. 4

   Add the blended tomato mixture to the saucepan and cook for 3-5 minutes on a low/medium heat.

5. 5

   Add coconut milk, vegetable stock and lentils to the saucepan. Season with salt and pepper. Bring to a boil and leave to cook on a low/medium heat for 15-20 minutes or until lentils are soft

6. 6

   Serve with rice or roti.