Lentil curry Recipe
- 1 tbsp olive oil
- 1 salad onion, sliced
- 2 garlic cloves, chopped
- ½ tsp turmeric powder
- ½ tsp cumin seeds
- ½ tsp mild curry powder
- 2 green cardamom pods
- 1 tbsp tomato purée
- 100g/3½oz canned lentils, rinsed and drained
- 50ml/2fl oz hot vegetable stock
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
- 2 hot ready-made chapatis
- Heat the olive oil in a frying pan over a medium heat. Add the onions and garlic and fry for two minutes, until soft.
- Add the spices and cook through for two more minutes.
- Add the tomato purée, lentils, and vegetable stock. Bring to the boil, then reduce the heat to simmer for five minutes.
- Add the cream and season with salt and freshly ground black pepper.
- To serve, pour the lentil curry into a warm bowl with the warm chipattis served on a plate alongside.