Red Lentil Curry

Rinse the lentils in a sieve under cold running water until the water runs clear.

• 200g red lentils

Heat the oil in a large pan over a medium-high heat. Add the garlic, ginger, turmeric and chilli and cook for 2 minutes, stirring often.

• 1 tbsp vegetable oil
• 4 garlic cloves
• 20g ginger
• 1 tsp ground turmeric
• 1 red chilli

Add the cumin, ground coriander, chilli powder, curry powder, garam masala, salt and some pepper. Cook for 30 to 60 seconds, stirring, until the spices smell fragrant.

• 1 tsp ground cumin
• ½ tsp ground coriander
• 1 tsp chilli powder
• 2 tsp curry powder
• 1 tsp garam masala
• 1 tsp sea salt
• black pepper

Pour in the stock and scrape up anything stuck to the pan. Stir in the lentils and chopped tomatoes.

• 500ml vegetable stock
• 1 x 400g tin chopped tomatoes

Cover and simmer over a low heat for 20 to 25 minutes, until the lentils are soft. Add a splash of water if the pan gets dry.

While the curry simmers, put the rice and water in the Sistema rice cooker, fit both lids and microwave on full power for 10 minutes.

• 150g jasmine rice
• 300ml cold water

Take off the lid and stir in the coconut milk and almond butter. Simmer uncovered for 5 to 8 minutes until the curry thickens, then check the seasoning.

• 1 x 400ml tin coconut milk
• 3 tbsp almond butter

Take the pan off the heat and stir in the lemon juice and fresh coriander. Serve with the rice or naan.

• ½ small lemon
• a handful of coriander