⏱ 35 mins (5 mins prep / 30mins cooking)
? 4-6 portions
Recipe from: runningonrealfood.com

Ingredients:
1 tbsp coconut oil
2 small onions (any), diced
4 cloves garlic, minced or finely chopped
1 tbsp fresh ginger, peeled, minced
1 tbsp curry powder
1 tsp turmeric
1/2 tsp coriander
1/2 tsp black pepper
1 tsp salt
1/2 tsp red pepper flakes
2 cups (375 g) dry red lentils
1 can coconut milk
3 cups vegetable stock or water (hot)
fresh coriander for serving (optional)

steamed spinach to mix in or as a side (optional)
rice – half a mug per person (optional)
naan bread

Preheat the coconut oil in a pot. Cook the onions, ginger and garlic for 5-10 mins, stirring frequently until soft. Add the spices, coconut milk, lentils and vegetable stock (or water). Cook for 25 – 30 mins until lentils are soft and it’s thickened up. Serve topped with fresh coriander, chilli seeds and with or without a side (rice, quinoa, steamed spinach or naan bread, …).

Price: £2 (Based on Sainsbury’s prices) – this doesn’t include sides
Notes: I served it with steamed spinach and naan bread to have a lighter meal but anything you prefer with a curry is fine.