2 tablespoons oil, for frying
2 large onions, finely chopped
5 cloves of garlic, crushed
4cm piece of ginger, grated
5 teaspoons Tandoori Masala Blend
400ml tin of tomatoes
500g - 700g mixed vegetables, peeled and chopped
400ml tin coconut milk
200g red lentils, rinsed
1 tablespoon mango chutney
Salt, to taste
Fresh coriander, to garnish
Heat the oil and fry the onion until soft and browning. Take your time with this as it really helps with the flavour of the curry (about 10 minutes). Add the garlic, ginger and 5 teaspoons of the Tandoori Masala blend and cook for a couple of minutes. Add a splash of water to stop the spices from burning.
Add the tomatoes and cook down till dark and thick. Put in the vegetables and cook for a couple of minutes. Add the coconut milk and lentils. Bubble away gently for about 15 minutes until the lentils are just tender and the vegetables cooked through. Stir in the spoonful of mango chutney and season with salt.
Garnish with the coriander. Serve with rice or lovely with chapatis or other flat breads.
Chef's Note: If you are very short on time, use mixed frozen vegetables for an even speedier recipe!