13.2 ounces red lentils
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
1/2 teaspoon chopped chilli
2-3 tablespoons vindaloo curry paste
1 (14-15 ounce) can tomatoes
1 (14-15 ounce) can coconut milk
rice and roti, to serve
1. Place lentils in microwave-safe bowl and cover with water (about 1/2" over top). Cover and microwave 10-15 minutes or until cooked.
2. Meanwhile, heat olive oil in pan and fry onion, garlic and chilli until onion is softened. Add vindaloo curry paste and cook 1 minute. Add tomatoes (with liquid) and cooked lentils to onions.
3. Add coconut milk and stir until heated through. Serve with rice and roti.
This can be frozen but if it thickens too much on reheating, add some extra coconut milk or water.