• 3 Tbsp Coconut or Olive oil

• 5 shallots, finely chopped

• 2-inch piece ginger, grated

• 1 red chili (or add after for those that want spiciness)

• 1 tsp ground cumin

• 1/2 tsp turmeric

• 2 tsp medium curry powder

• 2 tsp tomato paste

• 1/2 cup dried red lentil

• 400 ml can coconut cream

• 600 ml water

• 1 bunch cilantro

1. Fry the shallots in the oil on medium heat 6 minutes or until golden

2. Add ginger, red chili (optional), cook 2 minutes

3. Add spices, tomato paste and lentils, stir and cook 1 minute

4. Add coconut cream, water and salt.

5. Bring to a boil, then reduce heat to a simmer.  Cook for 20 minutes while stirring.

6. Serve on rice (optional) and garnish with cilantro.  Enjoy!

*** kids love measuring the spices and lentils, while I chop the shallots and grate the ginger.