Lentil curry

Comes together quickly, easy way to have a meal for the next couple of days. Can’t quite remember if it was two cans of tomatoes, and one cup of stock, or the inverse, but you’ll figure it out, you’re a cooking princess.

• cumin seeds

• coriander seeds

• cumin powder

• coriander powder

• garam massala powder

• tumeric

• cayenne for some spice, or some fresh chili

• good number of garlic cloves

• a white onion

• a bell pepper

• chunk of ginger

• cup of red lentils

• can of coconut milk

• two cans of crushed tomatoes

• cup of stock

• can of chickpeas

• lemon

• coriander

Fry some cumin and coriander seeds in a good amount of oil. Add diced onion, maybe some diced bell pepper, ginger and garlic. Add the spices and bloom. Add lentils. Add coconut milk, stock and crushed tomatoes. Boil for about 20, 25 minutes, till lentils are tender. If wanted, you can add a can of drained chickpeas towards the end. Add a good amount of lemon juice, check for seasoning, dress with extra garam massala powder (it’s a finishing spice, is it not). Add chopped coriander. Serve with basmati rice, naan, maybe some chutney.