Coconut lentil dhal with cucumber yoghurt and basmati rice

Ingredients:

1 onion, diced

2 garlic cloves, peeled and sliced

1 thumbnail-sized ginger, grated

1/2 tsp turmeric

1 tsp cumin seeds

Pinch of garam masala

1 tbsp of coriander stalks, chopped

250g red lentils

100ml low salt vegetable stock

400g chopped tomatoes

400g coconut milk

Basmati rice

½ a cucumber

1 tbsp Greek yoghurt

Directions:

Heat a little oil in a pan, add the onion, garlic, ginger and coriander stalks, and fry for 3-4 minutes until golden. Add the turmeric, cumin, garam masala and cook for a further two minutes.

Pour in the red lentils, cover it with stock, chopped tomatoes and add the coconut milk. Bring to the boil and simmer for 25-30 minutes, stirring occasionally.

While this is simmering, cook the basmati rice then serve with sliced cucumbers and yoghurt.