The spice is right

Award-winning author Eleanor Ford shares these delicious recipes from around the globe

SERVES 4

INGREDIENTS

■ 1 tsp black mustard seeds

■ 2 tbsp neutral oil

■ 1 large onion, chopped

■ 30g coriander 4 garlic cloves, minced

3cm ginger, peeled and minced

½ tsp chilli flakes 1 tbsp curry powder

1

Set a large pan over a medium heat, add the mustard seeds and let them start to pop. Add the oil and onion and cook for about 10 minutes, until soft and starting to caramelise.

2

Meanwhile, cut the stems off the coriander, discard any particularly thick, tough ones and finely slice the rest. Set the leaves aside for later.

3

Add the coriander stems, garlic and ginger to the seeds and onion in the pan and cook for a further couple of minutes. Stir in 8 curry leaves

400g tin chopped tomatoes

200g split red lentils, well washed 1 tsp salt

Juice of ½ a lemon

the chilli flakes, curry powder and curry leaves.

4

Pour in the tin of tomatoes, then fill the tin with water and add this too. Finally, mix in the lentils and teaspoon of salt. Bring to a bubble, lower the heat and cover with a lid. Simmer for 25 minutes.

5

Leave to cool a little before stirring in the lemon juice. Taste for seasoning – a pinch of sugar may bring out the flavours.

6

Sprinkle with coriander leaves and serve with minted yoghurt, rice, naan or poppadoms.