A quick and easy lentil-based curry dish perked up with flakes of smoked salmon makes the ideal midweek meal.
Ingredients
3 tbsp vegetable oil
1 onion, sliced
2 garlic cloves, sliced
2 tbsp grated ginger
2 tsp garam marsala
1 cup red split lentils
1 cup green lentils
2 carrots, grated
1 tomato, grated
400g can coconut milk
400g hot smoked salmon
4 sprigs curry leaves
toasted naan, to serve
Method
1. Heat 2 tablespoons of the oil in a large heavy based saucepan over medium heat. Add the onion, garlic, ginger and garam marsala. Season with salt and pepper and cook for 4-6 minutes, or until softened. Add the split peas, lentils, carrots and tomato and stir to coat.
2. Add 2/3 cup coconut milk and 750ml boiling water, bring to a simmer, reduce the heat, cover with a lid and cook for 30 minutes, or until tender. Add the flaked salmon, cover with a lid and set aside for 5 minutes to warm through.
3. Heat remaining tablespoon of oil in a small frying pan over medium heat. Add the curry leaves and cook for 30 seconds. Serve the lentils with extra coconut milk and curry leaves and toasted naan.