Lentil & Coconut Milk Curry

Ingredients

• 1/2 cup canned tomatoes
• 1 cup coconut milk
• 250 g canned brown lentils
• 1 tbsp curry powder
• 2 tsps ginger
• 1 medium onion

Directions

1. Drain and rinse lentils.
2. Dice onion and fry in a little oil on low heat. Add minced, fresh ginger. Stir regularly and cook until onion begins to turn translucent, about 10 minutes. When you add the ginger, also add a dash of crushed, dry red chillies.
3. Add curry powder to the onions. Cook for a minute or two to form a dry, spicy mixture.
4. Add coconut milk and tomatoes. Stir well.
5. Add lentils and simmer for 20 minutes. Stir occasionally.
6. Serve with brown rice, quinoa or on a bed of spinach. Garnish with coriander.
7. Note: variations include adding 1/2 a vegetable stock cube or one 'stock pot' during the simmering stage. If you like garlic, add some. Use tomato paste instead of the canned tomatoes. Incorporate spinach by adding 2 handfuls of leaves no more than 5 minutes before the end of the cooking time.