Rinse the lentils thoroughly. Peel and finely grate the ginger, finely chop the garlic, slice the chilli into thin rings and roughly chop the coriander.
Gently heat the coconut oil in a wide pan. Briefly cook the ginger, garlic, chilli and curry powder in it until fragrant.
Add the tomatoes, coconut milk, water and lentils and stir well. Bring the stew to the boil once, then simmer gently over a low heat for 15–20 min.
Cook until the lentils are soft and the stew turns creamy. Adjust with a little water if needed and season to taste with salt.
Finally, fold in the coriander or scatter it over the top. Let the stew rest briefly so the flavours come together.
Serve hot. A dollop of coconut milk or a little extra coriander goes well with it.
Good to know
A stew like this is just right when you want something warm, spicy and uncomplicated. It's on the table without much effort and often tastes even more rounded the next day.
Swaps
Lentils → red lentils (shorter cooking time) | Coriander → parsley (milder in flavour) | Coconut milk → cashew butter with water (also contains protein; contains tree nuts)
Allergens
Naturally gluten-free and dairy-free, but contains coconut. Go easy on the chilli for children. In pregnancy, make sure the lentils are cooked through and the heat suits you.
