What’s good for you

350 grams split red lentils (organic ones are the yummiest)
1 teaspoon ground turmeric
½ teaspoon chilli powder
1cm piece root ginger
2 cloves garlic
½ teaspoon garam masala
1 Tablespoon butter
Pinch of ground cumin
1 small onion

1. Rinse lentils under cold running water and drain.
2. Put the lentils into a saucepan and cover with 4-5 cups of boiling water.
3. Add the turmeric and chilli powder and bring to the boil.
4. Peel and cut the ginger into thin slices and crush garlic. Add both to the pan.
5. Cover the saucepan and simmer gently for 10 minutes until the lentils are soft and nearly all of the liquid has been absorbed.
6. Stir in the garam masala and salt to taste.
7. Cook uncovered for a further 5 minutes or so.
8. Meanwhile heat the butter and cumin in a small frying pan. Add diced onion and fry gently until soft.
9. Stir the onion into the dhal and serve with curry and rice.

1 medium onion
2 cloves garlic
5cm piece root ginger
2 Tablespoons oil
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
400 grams prawns
200mls coconut cream
Small bunch coriander

1. Heat oil in pan, add onion and garlic and fry for a few minutes until softened.
2. Add the ginger and ground coriander, cumin and turmeric. Cook for 1-2 minutes.
3. Add the prawns and coconut cream and season with salt and black pepper.
4. Bring to the boil, reduce heat and simmer for 2-3 minutes.
5. Scatter chopped coriander through.
6. Serve immediately with rice and garnish with coriander sprigs.

Is lovely served with my favourite, Dhal.