200ml coconut milk & 200ml water
200g split red lentils
1 white onion
1 garlic cloves
1tsp medium curry powder
1tsp ground cumin
1tsp ground coriander
¼ tsp chilli powder (optional)
½ can chopped tomatoes
Finely dice your onion and garlic and sauté in a tbsp of olive oil and a tsp of butter (butter optional) on a medium/low heat.
Once translucent, add your curry powder, turmeric, cumin, coriander and chilli powder coating the onions, leave for 2 minutes.
Add your lentils, coconut milk, tomatoes and 100ml of water, mixing all together.
Leave to simmer on a low heat for 30 minutes stirring frequently, I added another 100ml of water to loosen it up a little, once ready I stirred in a pinch of salt (omit for under 1s). Serve with rice.