Rote Linsen Curry

Instructions

1. Wash the rice and cook in the same volume of water. (Bring to the boil for 15 minutes with the lid on a low heat, then leave to steam for 10 minutes away from the hotplate with the lid on.
2. Toast the cumin, coriander and cardamom in a pan over a medium heat for 1-2 minutes.
3. Meanwhile, finely chop the onion, thinly slice the chilli and finely chop the garlic.
4. Grind the roasted spices in a mortar.
5. Sauté the onion in a little oil, then add the garlic and chilli and cook for a few minutes.
6. Finely chop the tomatoes and add all the spices (cumin, coriander, cardamom, turmeric, garam masala and paprika) to the pan. Reduce a little and add the tomatoes. Season with salt.
7. Wash the lentils in a sieve and add to the pan. Add the coconut milk and 1⁄4 litre of water. Bring to the boil.
8. Cook on a medium heat for approx. 8-10 minutes with the lid on until the lentils are cooked through.
9. Serve with rice and freshly chopped coriander.