Lentil and Vegetable Curry
by Lani
1 ½ cups (300g) red lentils
1 tablespoon vegetable oil
3 large (200g) brown onions, chopped coarsely
2 cloves garlic, crushed
3 teaspoons black mustard seeds
2 teaspoons cumin seeds
2 teaspoons ground tumeric
400g can tomatoes
3 cups (750ml) vegetable stock
1 medium (120g) carrot, coarsely chopped
1 medium (200g) potato, coarsely chopped
½ cup (125ml) coconut milk
1.2 cup (60) frozen peas, thawed
Method
Rinse lentils; drain. Heat oil in large pan; cook onion and garlic, stirring, until onion is soft. Add seeds and tumeric cook, stirring, until seeds start to pop. Add undrained crushed tomatoes, stock, carrot, potato and lentils; simmer, covered, for about 20 minutes or until vegetables and lentils are just tender. Just before serving, add milk and peas; stir over low heat until just hot.
Serve with rice if desired.
