Serves 2, or 4 as a side dish

Ingredients

1 cup red split lentils

2 cups water

1tbsp butter/oil

1 onion, chopped

2 cardamom pods

3 garlic cloves, crushed

1 tsp cumin seeds

¼ tsp turmeric

2 small green chillies

½ tsp garam masala

1tbsp fresh coriander, chopped

salt

Method

In a medium saucepan bring the water to the boil, add the turmeric and garam masala and lentils with a generous pinch of salt. Leave this to simmer with the lid on for 20-30 mins or until cooked (flakey consistency), it will be quite, but as it cools slightly, it will thicken up. 

Once this is finished cooking, heat the oil/butter in a frying pan, add the garlic, cardamom pods and cumin, cook for a few mins, then add to the dhal. Finish with fresh coriander. Serve with a dollop of yoghurt. 

Serves 4

Ingredients

For the paste:

2tbsp oil

1 onion, diced

1tsp fresh or dried chilli

1 small bulb of garlic (9 cloves), crushed

Thumb sized piece of ginger, peeled and grated

1tbsp ground coriander

2tbsp ground cumin

1tbsp garam masala

2tbsp tomato puree

For the curry:

2x400g cans chickpeas, drained

400g can chopped toms

100g creamed coconut

100g fresh spinach

½ small pack of coriander, chopped (can use frozen)

Salt, to taste

Method

In a large pan, heat the oil, then add the diced onion with a generous pinch of salt. Sweat this down on a medium heat until soft and transparent. Meanwhile, in a food processor, blend together the garlic and spices until they have formed a paste. Add to the onions, once cooked.

Continue to cook this out for 5 mins, to take the bitterness away from the spices and release their full flavour. Stir in the tomato paste and cook out for another 5 mins.

Then add the chopped tomatoes with another pinch of salt, leaving to simmer with a lid on for 5-10 mins. 

Next, add the coconut and chickpeas, put the lid back on and cook for 5 mins. Finally, add in the spinach and stir until wilted down. Top with fresh coriander and serve with basmati rice and dhal.