Ingredients
- 1½ cups of dried red lentils
- 1 cup of Premium Coconut milk
- 1 cup of crushed tinned tomatoes
- 2 onions chopped
- 3 garlic gloves finely chopped
- 1 tbsp olive oil for frying
- 3 cubes of vegetable stock (to make 3 cups)
- 1 tbsp of sugar
- Spices - Ginger, Cumin, Garam Masala, Paprika, Turmeric (1 tsp of each)
- Coconut vegan yoghurt
- Chopped fresh basil and coriander
- Sunflower seeds
Method
- Sauté chopped onions and garlic in oil until fragrant. 3 - 4 minutes
- Add spices and stir for another minute.
- Wash and strain lentils and add to the pan with the onion mix.
- Dissolve the stock cubes in boiling water and add to the pan.
- Simmer for 5 minutes until lentils have absorbed most of stock.
- Add coconut milk, crushed tomatoes and sugar and simmer for a further 5 – 6 minutes.
- Season and serve with yoghurt, fresh chopped herbs, lemon or lime, and optional sunflower seeds.
Product used in recipe
- Valcom - Valcom Coconut Milk 165Ml
