Lentil Curry

Serves: 6

Ingredients
1 cup dried brown lentils
1 onion, chopped
2 teaspoons olive oil
1 heaped teaspoon crushed garlic
1 heaped teaspoon crushed ginger
1 teaspoon curry powder (I use medium hot)
½ teaspoon turmeric
A pinch of cayenne pepper
1 tin (410 g) tomato puree or chopped peeled tomatoes, pureed
1 cup water
Salt and pepper to season
¾ cup milk
1 teaspoon garam masala
optional: fresh coriander to garnish

Instructions
Cook the lentils as per the package instructions (I boiled for 20 - 30 minutes). Drain and set aside.
Sauté the onion in olive oil until soft.
Add the garlic, ginger, curry powder, turmeric and cayenne pepper and fry until fragrant.
Add the tomato puree, lentils and water, season with salt and pepper and reduce the temperature to a simmer for 20 minutes stirring occasionally. Keep an eye on it in case you need to add a little more water.
Stir through the milk and garam masala and simmer for a further 10 minutes.
Notes
For a vegan option, sub coconut milk.

http://dishanddelite.com/lentil-curry/