- 1 tbsp olive oil
- 1 salad onion, sliced
- 2 garlic cloves, chopped
- ½ tsp ground turmeric
- ½ tsp cumin seeds
- ½ tsp mild curry powder
- 2 green cardamom pods
- 1 tbsp tomato purée
- 100g tin lentils, drained and rinsed
- 50ml/2fl oz hot vegetable stock
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
- 2 chapatis, to serve
Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 2 minutes, until soft. Add the spices and cook through for 2 more minutes.
Add the tomato purée, lentils and vegetable stock. Bring to the boil, then reduce the heat to a simmer for 5 minutes. Add the cream and season with salt and pepper.
Pour the lentil curry into a warm bowl and serve with warmed chapatis on a plate alongside.