This is one of my favourite curries – it’s deceptively substantial for a vegetarian dish, and delicious hot or cold. I often make it by throwing all of the ingredients into the slow cooker at the start of the day, so I come home to a delicious creamy dinner. Serve with basmati rice.
400g tin brown lentils, rinsed and drained
400g tin kidney beans, rinsed and drained
1 very large onion, finely chopped, or 200g/7oz frozen diced onion
2 tbsp garlic and ginger paste, or 1 tbsp garlic paste and 1 tbsp ginger paste
2 tbsp medium curry powder
pinch of chilli or cayenne pepper (optional)
75g/2½oz butter
400g tin full-fat coconut milk
400g tin chopped tomatoes
salt and black pepper
fresh coriander, to garnish (optional)
