Modern Lentil Curry Bowl

Rice

• 200 g Basmati rice
• 1 tsp Fine sea salt

Lentil curry

• 2 tbsp Vegetable oil
• 1 medium Yellow onion
• 3 cloves Garlic
• 20 g Ginger root
• 2 tsp Ground cumin
• 1 tsp Ground turmeric
• 2 tsp Garam masala
• 400 g Tomato, ripe
• 200 g Red lentils
• 400 ml Coconut milk
• 1 piece Lime
• 20 g Fresh coriander

1. Rinse the basmati rice in a colander under cold water until the water runs mostly clear. Tip into a saucepan with 400 ml water and 0.5 tsp of the fine sea salt, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Take off the heat and leave, covered, for 10 minutes.
2. Meanwhile, heat the vegetable oil in a large pot over a medium heat. Finely chop the yellow onion, then cook for 6 to 8 minutes until softened and lightly golden. Grate the garlic and ginger, add to the pot, and cook for 1 minute until fragrant.
3. Stir in the ground cumin, ground turmeric and garam masala and cook for 30 seconds, stirring so the spices do not catch. Add the tomatoes and 300 ml water, then bring to a gentle simmer. Cook for 5 minutes to soften the tomatoes and start building the sauce.
4. Rinse the red lentils, then stir them into the pot along with the coconut milk and the remaining 0.5 tsp fine sea salt. Simmer gently for 12 to 15 minutes, stirring often, until the lentils have broken down and the curry is creamy; add a splash of water if it thickens too quickly. Taste and adjust salt if needed.
5. Juice the lime and stir most of the juice into the curry. Roughly chop the fresh coriander and fold most through, saving a little for the top. Fluff the rice, divide between bowls, ladle over the lentil curry, and finish with the remaining coriander and a final squeeze of lime to taste.

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