A delicious vegetarian meal.

Ingredients

• ¼ cup oil
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 1½ tablespoons curry powder
• 3 plantain (600g peeled), peeled
• 1 400 gram can Indian-spiced tomatoes
• ¾ cup red lentils, rinsed and well drained
• 2½ cups water
• 1 teaspoon salt
• ¼ cup chopped, fresh coriander

Method

1. Heat the oil in a large saucepan over a low heat. Add the garlic, ginger and curry powder and cook stirring constantly for 1 minute or until fragrant.
2. Cut the plantain into thick rings, about 0.5cm-1cm in diameter, add to the saucepan and toss in the curry spice mix.
3. Add the tomatoes, lentils, water and salt and bring to a gentle simmer. Cook, stirring occasionally, for 20-30 minutes until the lentils and plantain are just soft. Season with satl and pepper if wished.
4. Transfer to a serving dish and sprinkle with the coriander. Serve with a crisp salad, boiled rice, poppadums and fresh tomato relish.
5. Fresh tomato relish
6. Chop two large juicy tomatoes finely and mix with ½ finely chopped red onion, about 2 tablespoons each chopped fresh coriander and mint. Season with salt, brown sugar and a few good pinches of garam masala.