Name: Creamy Coconut, Lentil & Freekeh Curry
Prep time: 10 min
Cook time: 45 min
Yield: Serves 4
Ingredients: 3 tbs butter; 1 large brown onion, finely chopped; 4 garlic cloves, finely chopped; 1 heaped tbs ginger, finely grated; 2 tbs McKenzie's Curry Powder; 1/2 tsp turmeric powder; 375g McKenzie's Australian Red Lentils; 400ml coconut milk; 400g canned tomatoes, crushed; 3 cups water; 1 tsp McKenzie's Australian Natural Sea Salt Large Grinder; 1/2 tsp McKenzie's Whole Black Peppercorn Large Grinder; Coriander leaves; Lime slices

Step 1

In a large pot, heat butter and cook onion for 5 minutes until softened and lightly golden. Add garlic and ginger and cook for another minute. Add curry powder and turmeric and stir for 1 minute until fragrant.

Step 2

Add the lentils, coconut milk, tomatoes and water and stir well. Bring to a boil, then lower heat. With the lid on, simmer gently for 30 minutes, stirring occasionally. Then remove the lid and simmer for a further 10 minutes to reduce the sauce.

Step 3

Season to taste with salt and pepper and divide into 4 dishes. Garnish with lime and coriander leaves. Serve with rice and naan bread.

Creamy Coconut, Lentil & Freekeh Curry