Recipes
Date posted: 11/05/2023
Ingredients
| Olive oil | 20ml |
| Sri Lankan curry paste | 60g |
| Red split lentils | 80g |
| Coconut milk | 150ml |
| Everyday Favourites chopped tomatoes | 100g |
| Cumin seeds | 2g |
| Micro coriander, chopped | 3g |
| Tofoo, grilled | 100g |
| Lime, juiced | 1 |
| Chick peas | 80g |
| Mustard seeds | 2g |
Method
- Heat a deep pan and add the oil.
- Add the paste and cook out for a couple of minutes.
- Add the lentils and then stir through the paste.
- Then add the coconut milk, chopped tomatoes and a splash of water.
- Toast the cumin seeds and add then allow to gently cook until the lentils are tender.
- Adjust the seasoning if required then add chopped coriander, grilled tofoo, lime juice and chick peas.
- Finish with mustard seeds toasted in a little oil and micro coriander.