Lentil Curry.

This is the easiest meal in the whole wide world and amazingly adaptable. Quantities are approximate. This probably serves four normal people...

Ingredients

250g red lentils
1 medium onion
1 tin of tomatoes
Half a block of creamed coconut
Spices

Method

1. Finely chop and fry the onion until translucent. (I use red onions and considerably more than one, but that's because we adore onions!)
2. Add your choice of spices or curry paste. (I like to put in a whole red chilli, a stick of cinnamon and some paprika, Hannah uses cumin) Stir well.
3. Add the lentils and the tin of tomatoes.
4. Cook for anything from 15 mins onwards depending on how mushy you like your lentils. Top up with water if it looks like it might stick.

You can stop at this point or add any vegetable you like, fresh, tinned or frozen spinach works really well, but so do roasted peppers, courgettes, green beans or anything you feel hungry for.
If you want a creamy curry proceed to step 5.

5. Add creamed coconut to taste. I shave it off the block a bit at a time and melt it into the curry. For a creamy taste half a block is probably ok.

Originally I thought I once added a whole block of coconut but then I realised that was when I made this with two tins of tomatoes and a sack of lentils!
Serve with rice, pitta, chappatis, homemade flat-bread, jacket potato or anything else you like.
It is also fantastic cold the next day so brilliant for a pack-up.


EDIT- If you're wondering what normal means, I mean not someone who takes one bite and then moans that they're full and couldn't passibly manage any more and not someone who eats a huge bowl and then keeps going back to the kitchen for the entire evening until she's eaten the entire bowl. Guess which one is me!