Curried lentils recipe with coconut | Gourmet Traveller

Ingredients

• 280 gm split red lentils
• 1 tbsp coconut oil or ghee
• 1 brown onion, diced
• 1 cinnamon quill
• 1½ tbsp hot curry powder
• 400 ml coconut milk
• 400 ml chicken stock (substitute with vegetable stock for vegetarians)
• Steamed basmati rice or naan, yoghurt, and sliced cucumber, to serve
• Tempered spices
• 50 gm ghee
• ½ tsp fenugreek seeds
• 1 tsp yellow mustard seeds
• Handful of fresh curry leaves