Red Lentil, Curry & Coconut Stew – Connie's Kitchen

Ingredients

• 1 medium onion, peeled and finely diced
• 1.5 tbsp medium curry powder (if you only have hot curry powder, add less chili flakes)
• ¼ tsp chilli flakes
• 2 garlic cloves, peeled and crushed
• 40g piece fresh ginger, peeled and finely chopped
• 150g red lentils, rinsed and drained
• 400g tinned chopped tomatoes
• 20g coriander (stalks finely chopped, leaves to garnish)
• Salt and freshly ground black pepper
• 400g tin coconut milk
• 500ml water