Prep time: 10 minutes

Cooking time: 40 minutes

Serves: 4

Ingredients:

· 2 tbsp olive oil

· 1 Brown Onion, finely sliced

· 4 garlic cloves, finely sliced

· 1 tsp caraway seeds

· 1 tsp cumin seeds

· 15 curry leaves

· 400g cocktail potatoes, diced

· 1 ½ cup puy lentils

· 1 tbsp Madras spice mix

· 1L stock

· 1 tbsp coriander, chopped + extra leaves for garnishing

· 1 tsp salt

· ¼ tsp pepper

· 400ml coconut milk

· 4 garlic Naan to serve

· Chilli flakes (optional)

Method:

1. Bring a pot to medium high heat and drizzle with olive oil.

2. Add the onion and cook for 5 minutes until golden.

3. Add the garlic, cumin, caraway seeds and curry leaves. Cook for 3 minutes until the onions are golden brown and aromatic.

4. Remove half of the crispy onions and set aside to cool.

5. Add the potatoes and the lentils to the pot and sauté for 2 minutes.

6. Pour in the stock and bring to the boil.

7. Add the coriander and season with salt and pepper. Cover and turn down to medium low. Let simmer for 30 minutes stirring occasionally until the lentils are soft. (Add some water halfway the cooking process just to cover the lentils if necessary)

8. Add the coconut milk and bring back to the boil, cook for 10 minutes and check seasoning.

9. Serve hot with warm naan bread and garnish with crispy onions, coriander leaves and chilli flakes if desired.