This is an everyday meal, which I trialled tonight for future bulk cookups of work lunches. Happily, it was a successful trial!
It’s based on a recipe from “Fast Fresh Food” by George, Lewis and Pickford.
Finely chop 1 brown onion and pop it in a large-ish, fairly heavy bottomed saucepan. Add 2 tsp of minced garlic, 2 tsp minced ginger and 3 tbsp vegetable oil and fry on low heat for about 5 mins.
Once the onion is golden-translucent, add in a 400g tin of diced tomatoes, 1 tbsp curry powder, 1 tsp turmeric, 1/2 tsp cinnamon and 1 tsp coriander powder and salt and pepper to taste.
After another 5 mins or so, add in 600ml vegetable stock and 250g pre-soaked red lentils. Cook for 20 mins or so, stirring occasionally.
I don’t often use cinnamon when cooking curry but it was a very welcome addition! (Note: not cinnamon sugar)
Optional: serve with yoghurt or sour cream and fresh coriander.
This makes at least 5 lunch-sized serves.