2 onions, chopped semi-finely
1 large red chilli, seeds removed and finely chopped
3 large garlic cloves, crushed
1 lump of ginger (about the size of a fat thumb) , finely grated
250g red lentils - washed well then drained
2 sweet potatoes, peeled and chopped into smallish cubes
1 packet of cherry tomatoes (the smaller size packet) cut into quarters
1 tablespoon tomatoe puree
2 teaspoons whole cumin
3 teaspoons whole coriander seeds
5 cardomom pods,
3 teaspoons tumeric
4 teaspoons garam masala
Kettle of just-boiled water
Juice of half a lime.
to serve - 3 spring onions and a smalll handfull of coriander leaves, chopped.
What to do:
In a large pot, sweat the onion in a little olive oil until it's getting a bit see through.
At this point add the chilli, garlic and ginger. Continue to cook over a low heat.
Grind together the cumin, coriander and the seeds of the cardomom pods. Discard
the outer husks.
Tip these spices plus
the tumeric into the onion mix and stir about until all combined.
Cook for a few minutes.
Add the lentils and the sweet potato, stir through the tomatoes.
Pour over a good amount of just-boiled water so that everything is just covered. Stir.
Sprinkle over the garam masala and stir through the tomatoe puree.
Cover and simmer for 30 minutes. Stir occasionally.
Test after this amount of time test the potato and the lentils - they'll likely need a bit more
water and some more time.
Once you're happy withthe textures, stir through the lime juice and season to your tastes.
Serve with a little brown rice, a yummy naan bread and perhaps a bit of natural yogurt.
Sprinkle over the spring onions and coriander once you've filed your plate.
