This is a beautiful vegetarian lentil dish with not only curry aroma, but also a hint of peanut butter. Delicious on its own or with bread!

Ingredients:

• 1tbsp coconut oil

• 1tsp mustard seeds

• Small cinnamon stick

• Big pinch of dried curry leaves

• 1 red onion, chopped or sliced

• 3 cloves of garlic, chopped

• Chilli, as much or as little as you like

• 1/2 tsp turmeric

• 1 tomato or few cherry tomatoes, chopped

• 1tsp curry powder

• 500g cooked lentils (I used tinned lentils)

• 1 tin coconut milk

• 1/2 vegetable stock cube

• 1tbsp peanut butter

• Salt and pepper

Method:

1. Drain and rinse the lentils.

2. Heat the coconut oil in a pan, add the mustard seeds and let them pop. Then add onion, cinnamon, curry leaves, garlic and chilli and fry until soft. Add tomatoes, turmeric and curry powder and sauté for 2 more minutes.

3. Add lentils, coconut milk, crumble in the vegetable stock cube and a spoonful of peanut butter. Simmer for about 20 minutes or until half of the liquid has evaporated. Season with salt and pepper to taste.