Ingredients
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1 tablespoon hot curry paste
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1 onion, finely chopped
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2 garlic cloves, finely chopped
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1 teaspoon cumin seed
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1 1/2 liters chicken stock (2 1/2 pts) or 1 1/2 liters vegetable stock (2 1/2 pts)
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50 g small sultanas (2oz)
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salt and pepper
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150 g plain fat-free yogurt
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2 tablespoons chopped of fresh mint
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4 naan bread (or chapattis, to serve)
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4 cm piece fresh gingerroot, peeled and finely chopped (1 1/2 in)
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1 lime, juice and zest of
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200 g red lentils
Instructions
- Place the curry paste, onion, garlic, ginger and cumin seeds in a large pan and cook gently together for 3 minutes.
- Add the lentils and stock, bring to the boil and simmer gently for 20 minutes.
- Add the sultanas and cook for a further 10 minutes.
- Add the lime zest and juice, plus salt and pepper to taste (you probably don't need to add salt but check to make sure).
- Ladle into bowls and top each serving with a large spoonful of yogurt (don't mix the yogurt) and a sprinkling of mint.
- Serve with warm chapatis.