Step 1

Heat olive oil in a heavy bottom saucepan. Add chopped onion, garlic and ginger and saute until tender. Add all spices, except curry powder and cook for 3 minutes until fragrant.

Step 2

Add chopped tomatoes and cook until tender. Add lentils and stock. Bring to a simmer, then add the curry powder and simmer for 3 minutes. Add the coconut cream and mix. Place a lid over the pan and cook for 45 minutes until the lentils are tender. Ensure you stir the dish every 5 minutes to prevent lentils sticking.

Step 3

Garnish with chopped coriander. Serve with flatbreads.