Mixed Lentil Dal Tikka Masala with fresh coriander
- 2 brown onions skin removed, diced
- 4 cloves garlic minced
- 1 tbsp rapeseed oil
- 1.5 cups puy lentils rinsed
- 1.5 cups green lentils rinsed
- 1 tsp ground cumin
- 1 tsp ground, sweet, smoked paprika
- 3 tsp ground turmeric
- 1 tbsp ground coriander
- 1 tsp garam masala
- 1 tsp ground ginger
- 1 cup ground almonds
- 800 g tomato passata
- 1 vegetable stock cube
- 300 mls boiled water
- 1 tin full fat coconut milk
- 1 bunch fresh coriander
- salt & pepper
Place the onions in a pan with the oil and fry very gently for 15 mins with a lid placed firmly on the pan.
Add the garlic, return the lid and fry for a further 5 mins.
Place the lentils in a pan and top with water, ensuring all the lentils are covered.
Bring the pan to the boil and then turn down to a simmer for 20 mins.
While the lentils are simmering, add the spices to the onion and garlic (cumin, paprika, turmeric, coriander, garam masala, ginger).
Now add the ground almonds and stir together.
Add the tomato passata to the mixture and stir through.
Crumble in the vegetable stock cube.
Add 300 mls boiled water.
Simmer the mixture gently for 15 mins.
Drain the cooked lentils and combine both the sauce and the lentils in the same pan.
Add the coconut milk from the can and stir through.
Cook on low for a further 15 mins.
Serve immediately with naan bread and top with lots of fresh coriander and seasoning.