Step 1

To a pot add the oil and chopped onion. Gently fry the onion for 3 minutes, then add grated garlic and grated ginger and fry gently for another minute.

Step 2

Turn the heat to low, then add the spices: 2 teaspoons curry powder, 1 teaspoon cumin, ⅓ teaspoon chili flakes, ½ teaspoon coriander, 1 teaspoon turmeric powder, 1 teaspoon garam masala, ½ teaspoon pepper.Toast the spices while stirring on low heat for a short minute.

Step 3

Add vegetable stock, rinsed red lentils, crushed tomatoes, salt, stir and cook for about 20 minutes, or till the lentils are almost cooked.

Step 4

Add the coconut milk, stir well, and finish cooking for another 10 to 15 minutes, till the curry is thicker and creamier, and the red lentils are fully cooked.

Step 5

Serve the lentil curry on basmati rice with a generous squeeze of lemon juice, freshly chopped cilantro (or flat-leaf parsley) and optionally a spoonful of unsweetened plant based yogurt.