This is one of my favourite warming dishes. Cooking the lentils in coconut milk makes each bite much creamier, while the tomatoes, cumin, paprika, chilli and curry powder add such a lovely blend of flavours.

  • 400g green lentils, washed and drained
  • 2x 400g cans coconut milk
  • 3 garlic cloves, peeled and chopped
  • 2 large tomatoes, cut into small pieces
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1 teaspoon paprika
  • 1 teaspoon hot chilli powder
  • 1 teaspoon chilli flakes, optional
  1. Place a pan over a medium heat.
  2. Add the chopped garlic with olive oil and salt and let that cook for 1-2 minutes before adding all the spices, followed by the chopped tomatoes.
  3. Stir well, letting the garlic and spices fry together for a few minutes before stirring through the lentils, followed by the coconut milk.
  4. Bring the mix to the boil, before reducing to simmer over a low temperature.
  5. Leave to cook, uncovered, for about 1 hour until thick and creamy – making sure to stir it every 10-15 minutes, ensuring it doesn't stick to the bottom of the pan and adding a splash of water if it feels like it's drying out.
  6. Once cooked, stir through a little more salt and serve. We love it with avocado, chilli flakes and coconut yoghurt.