This dahl based curry is an absolute winner. The blend of spices when combined with the flavours of my Tandoori Seitan give this curry an absolutely delicious taste. Amazing textures. This is a recipe you will be cooking again and again.

INGREDIENTS

For the curry

175 g ( 6 oz ) red lentils

1/4 teaspoon turmeric

Fresh chopped chilli to taste ( optional )

1/2 teaspoon garam masala

1 teaspoon agave nectar

1 teaspoon lemon juice

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon chilli powder

1 teaspoon sea salt

1 heaped tablespoon desiccated coconut

2 medium green bell peppers, chopped into bite size pieces

1.5 cups Tandoori Setain, chopped into bite size pieces ~ Click here for recipe

For the Tarka

1 medium onion, sliced into thin rings

3 tablespoons coconut oil ( can be substituted for vegetable oil )

METHOD

Put the lentils and half of the sliced onions in a pan with 1 litre ( 1 3/4 pints ) of water. Add the turmeric, stir well and bring to the boil. As the lentils are boiling skim off any scum that forms on top. Partially cover with a lid, reduce the heat and cook for 30 minutes. Be sure to stir and scrape the bottom of the pan from time to time to stop the lentils from catching. Add the peppers and all other curry ingredients accept for the setain and continue to cook for a further 10-15 minutes until the lentils are tender and peppers are cooked through. Stir well and put to one side.

To prepare the tarka, heat the coconut oil in a frying pan and fry the onions for about 10 minutes until very brown.

Pour the tarka into the dahl and add the Tandoori Seitan. Warm through for a few minutes and serve.

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