House and Leisure



1T coconut oil
1 onion, finely diced
2 garlic cloves, peeled and crushed
4cm knob fresh ginger, peeled and grated
2cm knob fresh turmeric, peeled and grated (or 5ml powdered turmeric)
1T korma curry paste
1t ground coriander
1t ground cumin
1 cup dried yellow pea lentils (pre-soak in water to reduce cooking time)
2 medium tomatoes, chopped
1 cup coconut milk
6 cups chicken or vegetable stock
½ cup yoghurt, to serve
Fresh curry leaves, lightly fried, to serve

Heat the oil in a pot and sauté the onion, garlic, ginger and turmeric for 5 minutes or until the onion is

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