All credit to Linsay at www.pinchofyum.com

• 2 tablespoons butter
• 1/2 tablespoon garam masala
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1 teaspoon sugar



• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• a few good shakes of cayenne pepper
• rice for serving



• 1/4 cup coconut milk or cream
• 400gm can tomato puree
• 1 1/2 cups brown/green lentils, rinsed and picked over
• 2 tablespoons red curry paste
• 1/2 large onion, diced
• cilantro for garnishing

Instructions:

1. Cook the lentils according to directions. Drain and set aside.



2. Melt the butter in a large saucepan over medium high heat. Add the onion and saute for a few minutes until fragrant and golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato puree; stir and simmer until smooth.



3. Add the lentils and the cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better)! Serve over rice and garnish with cilantro.