Easy lentil curry

This is a really easy vegetarian curry, cheap and quick to make.

Chop one onion and fry gently. Add 2 tsp turmeric, 2 tsp cumin, 2 tsp coriander, ½ - 1 tsp chilli powder (to taste), 6 cloves, ½ cinnamon stick (or 2-3 pieces cassia bark or a tsp ground cinnamon), 6 green cardamoms ( bash them first so they release their flavour more quickly) and 2 chopped cloves garlic, stir well and cook gently. Add 1-2 cups red lentils, 50g creamed coconut, 2 tbs tomato puree, and salt to taste together with 2-3 cups of water and bring to the boil. Stir regularly to prevent sticking, and add more water as required. Turn heat down and simmer, still stirring and adding water as necessary. When it looks done (ie after about 30 minutes or when the lentils have turned to mush), taste and add extra tomato puree, salt or creamed coconut if you feel it needs it. Just before serving, stir in 2-4 fresh quartered tomatoes. Serve with rice or naan bread.

Leftovers freeze well.

This curry is suitable for vegetarians and vegans.

Note - this dish needs a bigger pan than the volume of ingredients implies. Not only do the lentils swell, they also spit like porridge or boiling mud, so a large pan helps to keep them under control and stops them from taking over the kitchen. It also needs regular stirring to prevent the lentils sticking at the bottom of the pan.

I have cooked this by just bunging everything in the pan at the same time (except the fresh tomato which goes in at the end), and it seems to turn out just as well.