Bold Bean Co

Directions

1. In a large saucepan, heat the oil then fry the onion on a medium heat for around 8-10 minutes, until golden brown.

2. Add the tomato puree, ginger, garlic, turmeric and curry powder and fry for another 2-3 minutes, stirring constantly to ensure it doesn’t burn. Add a splash of water to loosen, if necessary.

3. Pour in the tinned tomatoes and stir to infuse in all of the spices.

4. Add the lentils coconut milk and 250ml of stock, stirring well. Bring to a boil then reduce to a low heat and cover for around 30-35 minutes until the lentils are tender, again stirring occasionally. It is important to keep an eye on them throughout-if they have absorbed all the liquid then add a bit more water or stock as you go (100mls at a time).

5. Pour in the drained beans and cook for a further 3-4 minutes to warm them through and until the lentils are fully cooked. Season well with a good pinch of salt.

6. Serve scattered with the coriander and any toppings of choice.