A DELICIOUS curry

This recipe has got to be the best one for a really taste curry. This curry recipe includes a how to make roti to go alongside this dish, I’ll put the method in another post😊

To accomplish this you’ll need:

Daal

• 1 large onion
• 30g fresh coriander
• 3 garlic cloves
• 2.5cm piece fresh ginger
• 21⁄2 tbsp olive oil
• 1⁄2 tsp salt
• 1 tsp chilli flakes
• 1⁄2 tbsp ground cumin
• 1 tsp ground turmeric
• 4 tsp garam masala
• 1 tsp caster sugar
• 1 tsp ground coriander
• 1 tsp ground fenugreek
• 200g dried red lentils
• 1 x 400g tin chopped tomatoes
• 500ml vegetable stock
• 1 x 400ml tin full-fat coconut milk
• 75ml boiling water, optional

1. Peel and finely chop the onion | Rip the leaves from the coriander | Finely chop the stems and roughly chop the leaves | Peel and finely grate the garlic | Peel the ginger by scraping off the skin with a spoon and grate finely
2. Pour the olive oil into the saucepan and warm it over a medium heat | Add the chopped onion and salt and stir for 5–7 minutes, until softened | Add the garlic, ginger, chilli flakes and coriander stems to the pan and stir for 2–3 minutes | Add the cumin, turmeric, garam masala, caster sugar, ground coriander and fenugreek and stir together for 30 seconds
3. Rinse the lentils and tip them into the pan | Stir for 1 minute | Pour in the chopped tomatoes, fold them into the lentils and bring the thick sauce to a gentle simmer | Pour in the vegetable stock and coconut milk and stir all the ingredients together until well mixed | Bring back to a very gentle simmer, put the lid on the pan and leave it to bubble away for 35–40 minutes until thickened, stirring every now and then to make sure the daal doesn’t catch on the bottom of the pan
4. Once your daal is cooked, take the lid off the pan, taste it and season as necessary | If the lentils have too much bite, stir in 75ml boiling water, put the lid back on and simmer for a further 3–5 minutes | Stir in the roughly chopped coriander leaves