Ingredients

2 tablespoons oil
1 large onion - finely chopped
3 cloves of garlic and equivalent amount of ginger, peeled & crushed
1 can of chopped tomatoes
2 cups of water or stock
1 heaped teaspoon of Rechard Masala OR 1 level teaspoon of Sorpotel Paste
1 cup of dried red lentils, rinsed, soaked and drained
200g potatoes or kumara - peeled and diced
1tsp salt
1/2 can coconut milk/cream
Chopped silverbeet or spinach
chopped coriander (optional)

Method

Make sure to clean and soak the red lentils for a couple of hours or more, it makes cooking much easier and can make them easier to digest.

Heat oil in saucepan. Add onions and fry on a low heat for at least 5 minutes. (DO NOT RUSH THIS STEP).

Add garlic and ginger and fry for 2 minutes. Stir in your chosen Tartan Sari Curry Paste and cook for another minute.

Add red lentils, water or stock, chopped tomatoes and potatoes/kumara. Bring to the boil and simmer for 10-15 minutes, stirring occasionally.

Add coconut milk/cream, spinach/silverbeet and salt, and cook for another 5 minutes. Add a squeeze of lemon or lime at the end if you have it.

(To make this into a soup, add more stock or water)

Serve with rice or naan, or on it’s own with a poached or fried egg on top!