Lentil Curry

Overview

Instructions

1. 1

   Crush the garlic and curry leaves together into a rough paste so the aromatics are ready before the pan gets hot.

2. 2

   Warm the oil in a heavy saucepan over medium heat. Add the cumin seeds, let them crackle briefly, then finely chop the onion and cook it until soft and lightly golden.

3. 3

   Stir in the garlic paste, then bloom the chili powder and turmeric until the base smells warm and savoury.

4. 4

   Add the lentils, water, and salt. Bring to a boil, then lower to a covered simmer and cook until the lentils soften into a thick curry base.

5. 5

   Finely chop the tomato, stir it in with the sugar, and simmer uncovered until the curry thickens. Mash some lentils against the side of the pan for a creamier meal-prep texture.

6. 6

   Stir through the tamarind paste, taste for balance, then finish with chopped coriander. Cool slightly before packing for the week, adding rice or chapatis separately if you want a fuller meal.