Brown Lentil Curry
2 tbsp oil
1 tbsp cumin seeds
1 tbsp whole coriander seeds (these along with the cumin seeds really make a difference)
2 - 3 cloves garlic, crushed
2 tsp (around 1" if using fresh) ginger, finely chopped or crushed
2 x 400g cans chopped tomatoes
2 x 400g cans brown lentils, drained and rinsed
1 x 400g can coconut milk
1 tbsp turmeric
2 tsp salt
1 tsp cayenne pepper
Fresh coriander for garnish
Heat the oil in a large pan over medium-high heat. Add the cumin and coriander seeds and fry gently for around a minute until they start to sizzle nicely. Add the garlic and ginger to the pan and cook another couple of minutes.
1 tbsp whole coriander seeds (these really make a difference), cayenne pepper and stir well. Bring everything to the boil, then reduce the heat to low and simmer for around 30 minutes, stirring occasionally. Add the can of coconut milk and bring back to the boil, then remove from the heat and serve, garnished with plenty of fresh coriander.