Ingredients

• 2/3 cup dried split red lentils
• 1 tbs vegetable oil
• 1 brown onion, finely chopped
• 3 tsp brown mustard seeds
• 2 tbs balti curry paste
• 4 garlic cloves, crushed
• 2 cups vegetable stock
• 1/4 cup water
• 25 fresh curry leaves
• salt and pepper
• 1kg desiree or nicola potatoes, peeled, cut into 4cm chunks
• 3 tbs chopped fresh coriander

Directions

1. Wash lentils in a sieve.
2. Heat oil in a saucepan, add onion and cook until it softens. Stir in the mustard seeds and cook until they begin to pop, add curry paste and garlic and cook for a further minute.
3. Add lentils, stock, water, curry leaves and pepper into the pan. Increase heat and bring to the boil. Reduce heat and cook, partially covered, for about 5 minutes.
4. Stir in the potatoes. Cover and cook for about 20 minutes until potatoes are tender. Season with salt and pepper and serve with coriander.