Ingredients:
- 2 TBSP vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 carrot diced
- 2 tsp cumin seeds
- 2 tsp yellow mustard seeds
- 1 tsp of grated ginger
- 1 tsp turmeric ( I would have used 2 tsps but I ran out)
- 1 tsp mild chilli powder
- 1 tsp garam masala
- 200g of red lentils
- 400ml of vegetable stock
- 400ml tin of coconut milk
- 400g tin of chopped tomatoes
- salt and pepper to season
- Dried, fresh or frozen coriander to garnish (optional)
Instructions:
- Heat the oil in a frying pan and sauté the onions for about 35 minutes until they soften.
- Add the garlic, carrot, cumin, mustard seeds and ginger and cook for another 3-4 minutes, stirring constantly until the seeds start to pop. Add the turmeric, chilli and garam masala, stir and cook for another minute.
- Scrape the mixture into the slow cooker and add the lentils, vegetable stock, coconut milk, tinned tomatoes mix well and season with salt and pepper.
- Cover and cook on low for 4-6 hours until the lentils are cooked. Serve with a dollop of low fat natural yoghurt, sprinkle with coriander and naans.