Coconut, curry leaf & turmeric saucy lentils - Good Food Middle East

Ingredients

• 3 tbsp ghee , or coconut oil to make it vegan
• 2 large onions , finely chopped
• 1 tsp black mustard seeds
• 8 fresh curry leaves
• 6 garlic cloves , finely chopped
• 40g ginger , grated
• 1 green chilli , deseeded if you like
• 2 tsp ground turmeric
• 1½ tsp ground coriander
• 2 tsp ground cumin
• 1 tsp nigella seeds
• 1.2 litres vegetable stock (ensure vegan, if needed)
• 400ml can coconut milk
• 600g dried puy or green lentils , rinsed