Coconut Milk	ml
Green Lentils	g
Tomatoes	g
Garlic Clove
Ground Cumin	tsp
Curry Powder	tsp
Sweet Paprika Powder	tsp
Ground Coriander	tsp
Ground Turmeric	tsp
Ground Cinnamon	tsp
Fresh Ginger	cm
Olive Oil
Salt & Pepper to taste

1. Place the pan over a medium high heat and drizzle in olive oil.
2. Once hot, add minced garlic and cook for 1-2 minutes (until golden).
3. Add chopped tomatoes, salt, pepper and all the spices, stir well and cook for few minutes.
4. Add lentils and pour in the coconut milk.
5. Bring everything to the boil and lower to medium heat.
6. Cook uncovered for about 1 hour until thick and creamy (stir every 10 minutes to make sure it doesn't stick - add a splash of water if it feels like lentils needs more liquids to soak).
7. Serve immediately with Naan bread.

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