CREAMY SPICED LENTIL DAAL

Good even in summer: creamy and fragrant and really easy to make. I love the richness that both the tomato and coconut cream add to this curry. The spices at the start also play a big hand in this, make sure you give them a little bit of time to get really fragrant so they release all their flavour and goodness into this curry. All the yum right here.

Ingredients
1 Tbs olive oil
1/2 cup finely diced onion (I used green spring onion, because fructose)
2 cloves garlic (optional)
1 carrot, very finely diced
2 tsp freshly grated ginger
2 Tbs coriander stem and root, well washed and finely chopped
2 tsp ground cumin
2 tsp garam masala
1/2 tsp cayenne pepper (add extra if you like a kick)
400g red lentils
2 litres stock
1 can tomatoes (organic BPA free) or 2 cups fresh tomatoes roughly chopped.
1 cup coconut cream
To serve: brown rice, finely chopped cucumber and tomato, coriander (all optional!)

Directions

1.Heat olive oil over low-medium heat in a large heavy based pot. Add the onion, garlic, carrot, ginger, coriander stem and root, cumin, garam masala & cayenne pepper. Cook gently until the onion hast softened and the spices are fragrant.

2.Add the lentils, stock & tomatoes and bring to a boil. Turn down to a gentle simmer for 35-45 minutes until thick & lentils are breaking down and getting saucy. Turn off heat & stir in coconut cream. You can leave a Tbs to swirl n top when you serve if you like.

Serve with rice and some chopped cucumber, tomato and coriander for a zingy fresh finish.