Lentil and Peach Curry

Ingredients

150g Red Lentils

¼ tsp Chilli flakes

1 tsp ground cumin

1 tsp turmeric

1 large onion

2 cloves garlic

Fresh ginger - thumb size piece

Tin peaches

Tin chopped tomatoes

Cooking oil

Salt & Pepper

Method

Put the lentils into a large saucepan and pour over boiling water until well covered, then cook on medium/low heat for 8/9 minutes, stirring often so they don’t stick to the bottom. Drain in a fine sieve and leave on the side. While lentils are cooking, chop your onion and garlic. Scrape the skin off your ginger (a teaspoon works well) then chop finely. If you have a garlic crusher, both the garlic and ginger can be squished in this.

Slosh a glug of oil into your saucepan, add the onions, chopped garlic and ginger. Add 1 teaspoon of cumin, turmeric and chilli flakes. Cook this gently for a few minutes on a LOW heat and be careful they don’t burn. Should smell really good!

Add a tin of chopped tomatoes, stir, and cook for a few minutes until it reduces slightly. Add back in your drained lentils, drain your peaches and chop them up a bit, then pour into your pan.

Leave on low heat for 10 minutes stirring often. Add salt and pepper to your taste. Serve with rice, nan bread, cucumber and mint raitha and mango chutney

Tips: You can use tinned lentils instead, which are already cooked - just leave out the first stage and cook your onion and spices first, before adding the lentils in after the tomatoes. You can swap the tinned peaches for mandarins, mango, or pineapple.

For a quick option, use ginger, garlic or chili puree in a tube instead of fresh. These can be stored for weeks in the fridge and are great for adding a big hit of flavour.