Ingredients

• 1 tbsp olive oil
• 1 salad onion
• sliced
• 2 garlic cloves
• chopped
• ½ tsp turmeric powder
• ½ tsp cumin seeds
• ½ tsp mild curry powder
• 2 green cardamom pods
• 1 tbsp tomato purée
• 100g/3½oz canned lentils
• rinsed and drained
• 50ml/2fl oz hot vegetable stock
• 50ml/2fl oz double cream
• salt and freshly ground black pepper
• 2 hot ready-made chapatis

Directions

• Heat the olive oil in a frying pan over a medium heat. Add the onions and garlic and fry for two minutes
• until soft.
• Add the spices and cook through for two more minutes.
• Add the tomato purée
• lentils
• and vegetable stock. Bring to the boil
• then reduce the heat to simmer for five minutes.
• Add the cream and season with salt and freshly ground black pepper.
• To serve
• pour the lentil curry into a warm bowl with the warm chipattis served on a plate alongside.