Step 1

Cook the lentils according to package directions. I didn’t add any salt.

Step 2

Heat the oil in a skillet and cook the garlic, onion, and ginger with the cayenne flakes over medium-high heat until golden brown, stirring occasionally.

Step 3

Add the tomatoes, coconut milk, sugar, turmeric powder, curry powder, ground cumin, salt, and pepper, stir and cook over medium-high heat for about 5 minutes, stirring occasionally.

Step 4

Drain and rinse the lentils and add them to the skillet. Add also the frozen peas and cook for about 5 to 10 minutes.

Step 5

Serve immediately with some basmati or cauliflower rice and some chopped fresh cilantro on top (optional).

Step 6

Keep the leftovers in an airtight container in the fridge for up to 4-7 days or in the freezer for about 3 months.