1. Heat the oil in a large frying pan and fry the onion until soft and pale golden. Add the garlic and ginger and cook for 2 minutes, stirring frequently. Add the curry powder and cook for another 2 minutes, stirring all the time. 2. Add all the vegetables to the pan and stir well so everything is completely coated in the spice mixture. Add the chopped tomatoes, lentils, vegetable stock and coconut milk and stir together gently. 3. Bring to the boil, then reduce the heat, cover and leave to simmer gently for about 20 to 25 minutes, until the vegetables are tender. If you are adding the fresh cilantro leaves, stir them into the curry just before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
