Gently fry a chopped Onion in a little Olive Oil
Meanwhile get your Green Lentils measured out (these don’t need overnight soaking – read the instructions though!) and gently simmer them for 20 mins or so. You want them nearly cooked but not quite so you can add them to the sauce… Drain them when done
Meanwhile, get your spices ready – crush 3 cloves Garlic – and finely chop a fresh Red Chilli (if you like a little heat)
When the Onions are soft, add your crushed Garlic and Chilli and cook for a few minutes… Next add your spices and cook for a couple of minutes over a low heat. You want to cook your Garlic and Spices, but not to burn them at all
Add a squeeze of Tomato Puree – cook and stir for a few minutes before adding a mug of water. Give the curry 10 minutes over a low heat. Add a little Salt & Pepper and taste at this point…
Add the tin of Coconut Milk (or 2/3 of it if only 2 of you are eating) and simmer gently for 15 minutes. By this point the sauce should have thickened slightly (add more water if too thick) and you can add your Lentils and a few chopped Cherry Tomatoes. Check and adjust your seasoning again! A tsp or two of Tamarind Paste at this point can make it a little more tangy
When your Lentils are cooked through – you are ready to eat; serve with plain rice, some tomatoes and coriander. A dollop of 0% fat Yoghurt would be a great addition