Green lentil curry

To a large/medium saucepan on low-medium heat swirl oil to coat. Add onion and garlic and cook until golden brown. Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently.

Add coconut milk, tomato paste, water, lentils and stir to combine. Bring to a boil, cover and cook on low for 5-10 minutes. Remove from heat and let stand 5 minutes. This can be stored in individual portions in the freezer for future consumption.

Serve with rice, chopped coriander and sliced avocado, alternatively serve with naan bread and green yogurt.

Enjoy!