Lentil dahl and rice

Use red lentils and brown rice for a nutritious Indian-style meal. Serves 4.

Boil 200g lentils in 800ml of water, along with 3 tsp vegetable bouillon, 1/4 tsp turmeric, 1 tsp ground cumin, 2 potatoes (peeled and diced) and a tin of tomatoes until cooked.

In a frying pan, fry 1 onion (peeled and diced), 4 cloves garlic (peeled and crushed) and 1-2 green chilis (deseeded and sliced) until the onions are golden. Add 1 tsp garam masala spice mix or curry powder. Add to the lentils, stir in 50g of creamed coconut and a handful of fresh chopped coriander and serve with rice.