4 servings
14 ounces Red lentils (ready made)
2 medium size potatoes, in cubes
1 red onion, finely chopped
1 tbsp red curry paste
1/2 tsp garam masala
1/2 tsp tumeric
1/2 tsp dried chili flakes
1 tsp indian curry powder
1 tsp sugar
1 tsp minced garlic
1 tsp minced ginger
1/2 can ( 14) chopped tomatoes
1/3 cup coconut milk
1 tbsp lemon juice
Chopped cilantro or parsley
salt and pepper to taste
Dice potatoes into cubes. Boil them in a saucepan with water until almost soft and cooked through.
Melt butter in another large saucepan over medium high heat. Add chopped onion and cook for a few minutes until golden. Add curry paste, garam masala, curry powder, turmeric, chili flakes, sugar, garlic, ginger
and stir fry for 1 minute. Add the chopped tomatoes and cook for another 2 minutes.
Pour in the lentils, coconut milk and potaoes. Stir gently and let it simmer for 5 minutes.
Season with salt and pepper. Sprinkle over chopped cilantro.
Serve with steamed rice, mango salsa and yoghurt.