This is amazing – now I know I say that all the time (!) but this is delicious.

Either blitz in food processor or finely chop one large brown onion and two fresh garlic cloves.

In a saucepan melt two tablespoons of coconut oil and add the onion and garlic.

Fry gently and slowly. The aim is to have it lightly browned and clear. Gently, gently.

Add to that:

2 teaspoons of garam masala
1 teaspoon of turmeric
A pinch of dried chilli flakes
A teaspoon of ground black pepper
50g of creamed coconut – hard, 100% coconut that has been creamed
10 or so curry leaves

Gently fry everything so the coconut melts and the spices explode with flavour.

Add 1 cup of any lentils or split peas you have in the pantry. Follow their instructions and check if you need to soak overnight first …

Add two cups of home made stock, bring to the boil and then turn down to low and simmer, with the lid on, for about 40-60 minutes depending on how you prefer your dahl. I’m a fan of slightly al dente dahl, so I’m done in 40 minutes. Stir a few times so it doesn’t stick on the bottom of the pan.

Serve it with crispy papadams on the side. Try it as a side dish with other curries.

Just try it!

So simple and you can cook the coconut/onion paste and have it in the fridge to spread on lamb chops, chicken fillet or salmon as it’s cooking. That would be amazing too.