1 1/2 cup of rinsed red split lentils 

1 onion – finely chopped 

2-3 garlic cloves minced 

1/2 tin of chopped tomatoes 

1/2 tin of coconut milk 

1 white potatoes – peeled and chopped into small pieces 

1 tsp of turmeric powder 

1/2 tsp of cumin powder 

1/2 tsp of chilli powder

1 tsp of curry powder 

A splash of water 

Salt to taste 

Add a dash of oil to a large pan and once hot add in the chopped onion.Fry the onion gently for 3-4 minutes until it starts to caramelised. Add in all the spices and the garlic cloves. Cook for another minute and continue stirring to avoid burning. Add in the rinsed lentils, coconut milk, chopped potato and tinned tomatoes.Add in some hot water until everything is covered. Put the lid on and cook on a low heat for around 25 minutes. You want to make sure you check it from time to time as the lentils will gradually absorb the water so you might need to add a bit more as you go along. Season with salt and when it’s all mushy and creamy it’s ready! Serve with some rice and enjoy! 

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