Red Lentil Curry

I picked up an Australian cookbook at the thrift store last week. While the recipe isn't traditional Indian cooking as I know it, the Australian take on red lentil curry was delicious.

From Confident Cooking Curry And Chilli Cookbook

1 cup red lentils, rinsed ( and rinsed, and rinsed) and drained

2 cups vegetable stock

1/2 teaspoon turmeric

1 2/3 oz. ghee

1 onion, chopped

2 cloves garlic, finely chopped

1 large green chili, seeded and finely chopped

2 teaspoons ground cumin

2 teaspoons ground coriander

2 tomatoes, seeded and chopped

1/2 cup coconut milk

Place the lentils, stock and turmeric in a heavy pot. Bring to the boil, then cover and reduce heat to simmer. Cook ten minutes.

While the lentils cook, heat the ghee in a frying pan and cook the onions until brown and soft Add the garlic, chili, cumin, and coriander. Cook, stirring for a few minutes until mixed. Stir the onion and spices into the lentils and add the tomato. Simmer over very low heat for 5 minutes. Adjust seasonings (salt and pepper) and then add the coconut milk, Stir through to re-warm and serve hot.