1 brown onion (finely diced)

1 sml knob ginger (finally diced)

1 long red chilli (finely diced)

10 stalks coriander (wash, dice stems and put leaves to the side)

2 garlic cloves (finely diced)

1 tbl sp cumin seeds

1 tea sp gr coriander

1 tea sp garam masala

2 tea sp turmeric

1/2 tea sp gr cinnamon

1 cup red lentils (rinse and drain)

270ml coconut milk

270ml water
Cooking oil

Sea salt flakes

Garnish:

Greek yoghurt

Coriander leaves

Sliced red chilli

Lime wedge

1. Place deep pot on medium heat and drizzle a layer of olive oil on the bottom. Add in your cumin seeds and bloom for 30 seconds. Add in your onion and sweat down adding water when needed for 5 minutes. Add in your ginger, red chilli, coriander stalks and garlic cloves and sweat all together for 2 minutes. Add the rest of your spices and cook out stirring with a dash of water for minute.

2. Add in your red lentils, mix through, add your coconut milk, water and a solid few pinches of sea salt flakes. Mix and bring to the boil. Reduce heat and let simmer covered for 20-25 minutes.

3. Remove lid, season to taste and then spoon over the top of rice. Finish with a big dollop of greek yoghurt, coriander leaves, red chilli and a lime cheek.