Mild Lentil Curry
2 tbsp olive oil
2 salad onion, sliced
4 garlic cloves, chopped
1 tsp turmeric powder
1 tsp cumin seeds
1 tsp mild curry powder
4 green cardamom pods
2 tbsp tomato purée
200g/7oz canned lentils, rinsed and drained
100ml/4fl oz hot vegetable stock
100ml/4fl oz double cream
salt and freshly ground black pepper
1. Heat the olive oil in a frying pan over a medium heat. Add the onions and garlic and fry for two minutes, until soft then add the spices and cook through for two more minutes.
2. Add the tomato purée, lentils, and vegetable stock. Bring to the boil, then reduce the heat to simmer for five minutes.
3. Add the cream and season with salt and freshly ground black pepper and make sure the curry is hot and ready to serve.
Serve with naan bread