Ingredients
3 sprigs coriander, chopped
2 tsp. cumin seeds
2 tsp. mustard seeds
3 garlic cloves, crushed
3 cm ginger, peeled and grated
1 brown onion, finely chopped
30 g olive oil
1 tsp. Garam Masala
2 tsp. turmeric powder
1/2 tsp. chilli powder
400 ml chicken or vegetable stock
400 ml full-fat coconut milk
230 g red lentils
350 g tomatoes, chopped
12 dried apricots, rough chopped
1 lime, juiced
sea salt and pepper to taste
Method
Place the chopped coriander root, cumin seeds, mustard seeds,
crushed garlic, ginger and onion in a large pot. Add the olive oil
and saute for 3-5 minutes or until the onion has softened.
Add garam masala, turmeric and chilli powder. Further
sauteeing for another 5-3 minutes.
Add stock, coconut milk, lentils, tomatoes and apricots. Bring to
a boil and then reduce heat, allowing to simmer for 15 minutes.
Add lime juice and reserved coriander, cooking for 5 minutes.
Serve whilst hot.
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