White Girl Dahl (Indian-Spiced Red Lentil, Tomato and Coconut Stew) Margaret's recipe

Esteri

Hannah Gebert

4 tablespoons unsalted butter, divided

1 large or 2 small onions, finely chopped

2 cloves garlic, crushed

A 2 inch piece of gingerroot, finely grated

2 tablespoons curry powder (use a good quality one from a brand you trust)

½ to 1 teaspoon cayenne pepper (optional)

3 cups water

1 400 mL (13.5 oz) can of full-fat coconut milk

2 tablespoons tomato paste

1 796 mL (28 oz) can of whole tomatoes (ideally unsalted)

1½ cups dried red lentils

Juice of half a lemon

2 teaspoons garam masala

Sea salt, to taste

Fresh cilantro, yogurt, chili flakes and cooked basmati rice or quinoa for serving

Note: Ingredients may have been altered from the original.

Directions at copymethat.com

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