|200 g||lentils (red)|
|250 ml||coconut milk|
|1 tbsp||tomato paste|
|4 tsp||coriander seeds (ground)|
|2 tsp||cumin (ground)|
|2 tsp||garam masala|
|800 ml||vegetable stock|
|butter for frying|
Peel and cut carrots and potatoes into bite-sized pieces. Thinly slice cilantro. Mince onion, garlic, chili, and ginger.
In a large saucepan, sauté onions, garlic, chili, and ginger over medium heat until golden brown. Add potatoes and carrots and sauté for approx. another 4 – 5 min. Add lentils and sauté for a further 2 – 3 min. until they are slightly translucent. Add tomato paste and spices and, stirring constantly, sauté for approx. 1 – 2 min. until fragrant.
Deglaze with vegetable stock and season with salt. Bring to a boil, turn heat down to low, and let simmer for approx. 15 – 20 min. or until the lentils are soft.