1- Whipping up this lentil curry is simpler than you might think, with steps that flow smoothly from start to finish. Begin by melting 50g of unsalted butter in a pot over medium heat, then add 1 finely chopped onion, 4 finely minced garlic cloves, and 1.5 tbsp finely minced ginger. Sauté them slowly for about 10 minutes until the onions turn golden and release a sweet, savory aroma that sets the base for the dish.

2- Next, crank the heat to high and stir in 2 tbsp of curry powder and 1/2 tsp of turmeric powder, cooking for 1.5 minutes to bloom the spices. Add 1 cup of dried lentils, 400g of canned crushed or diced tomatoes, 400 ml of full-fat coconut milk, 1 1/4 tsp salt, 1/2 tsp black pepper, 3 cups of water, and 1/2 tsp cayenne pepper if you want some spice. Stir everything together and bring it to a simmer, then cover and lower the heat to medium-low for gentle simmering over 30 minutes.

3- After that, remove the lid and let it simmer for another 10 minutes to thicken the sauce, adjusting with water if it’s too thick or simmering uncovered if it’s too thin. Finally, mix in half of the 1/2 cup finely chopped coriander, taste, and tweak the salt as needed. Serve it hot over rice or cauliflower rice, topped with the rest of the coriander and a dollop of yogurt if you’re in the mood. This method, with about 10 minutes of active prep and 50 minutes total cooking time, makes it ideal for busy schedules.