Servings: 5
Melt 50 g butter in a pot over medium heat.
Add 1 onion, 4 cloves garlic and 1.5 tbsp ginger. Slowly cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is sweet.
Turn heat up to high, add 2 tbsp curry powder and 0.5 tsp turmeric, stir for 1.5 minutes.
Add 0.5 tsp cayenne pepper (optional), 1.25 tsp salt, 0.5 tsp black pepper, 1 cup dried lentils, 400 ml coconut milk, 400 g tomato and 3 cups water.
Bring to simmer, then place lid on and adjust heat to low / medium low so it’s simmering gently.
Simmer for 30 minutes, then remove lid and simmer for a further 10 minutes to reduce the sauce. Lentils should be soft, sauce should be thickened and creamy. Too thick, add water. Too thin, simmer with lid off - thickens quickly.
Stir through half the 0.5 cup coriander, then taste and add more salt if needed.
Serve over 0 basmati rice, sprinkled with more coriander and a dollop of 0 yogurt (optional).
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