200g brown lentils, cook then drained
1 large red onion, finely chopped
2 fresh chillies, finely chopped seeds and all
1 tsp ground turmeric
1 tsp garam masala
165ml can coconut or soy single cream
2 tbsp freshly coriander leaves, to garnish
Put the lentils into a large saucepan and add double the quantity of boiling water. Bring back to the boil, then cook over a medium heat for about 45 minutes until they are mushy. Keep topping up the boiling water if the lentils become too dry; they must be submerged in water at all times. When done, the lentils will have broken down and thickened the cooking liquid.
Meanwhile, heat 2 tablespoons of sunflower oil in a separate, heavy-based saucepan and fry the onion over a high heat until it begins to turn golden. Reduce the heat to medium and cook for a further 3-4 minutes until very soft.
Stir in 2 teaspoons of ginger-garlic paste and chillies and cook for a few seconds. Tip the ground spices and cook until sizzling. Add a couple of tablespoons of cold water and cook over a high heat until the water has evaporated.
Stir in the cooked lentils and soy single cream, then season with salt and bring to the boil. Remove from heat and garnish with coriander.
Serve with hot boiled rice or couscous and cucumber salad and lettuce if you wish to do so.