INGREDIENTS:

• 500ml red lentils
• 15ml oil
• 1 large onion, diced
• 30ml curry paste
• 15ml curry powder
• 5ml ground turmeric
• 5ml ground cumin
• 5ml chilli powder
• 5ml salt
• 5ml white sugar
• 5ml garlic, crushed
• 5ml ginger, crushed
• 45ml tomato puree
• 410g tin chopped tomatoes

METHOD:

Wash the lentils in cold water until the water runs clear. Put the lentils in a pot with water to cover and simmer, covered, until lentils are tender.

Meanwhile, heat the oil in a large pan and cook the onions until translucent. Add the curry paste, curry powder, turmeric, cumin, chilli powder, salt, sugar, garlic and ginger and cook over a high heat, stirring constantly, for a minute or two.

Stir in the tomato puree and tinned tomatoes and reduce heat. Allow the curry base to simmer until the lentils are ready.

When the lentils are tender, drain them and add them to the curry base. Serve immediately with basmati rice.

SERVES: Six to eight

TIME: 40 minutes