125gGreek style yogurt or vegan Greek style yogurtfull fat
1tablespoonfresh or frozen corianderfinely chopped
Put 850ml (1 ½ pints) of water in a saucepan or wok and add grated ginger, ground cumin, grated turmeric (if using), ground turmeric and 1tsp of salt then bring to the boil.
Add washed lentils (agitate in a sieve with running water) and bring to a simmer and cook for 5 minutes.
Then add the diced potato and cook until the lentils turn mushy, about 25 minutes (stirring at intervals to stop the mixture sticking).
Meanwhile, heat the oil in a pan and fry the cumin seeds for 30 seconds or until browned and fragrant.
Add onion and pepper and fry over a fairly high heat until the onion has browned.
Lower the heat and add the Madras curry powder, garlic and chopped tomatoes.
Cook for a minute and then add to the lentil mixture, taste, season with more salt and add the sweetcorn or peas.
Cook gently for a further 5-10 minutes under a lid until the sweetcorn/peas are cooked.
Mix the Greek yogurt, chopped coriander, crushed garlic and salt together to make the dressing.
Serve with Basmati rice or roti and top with the yogurt dressing. Mango chutney goes really well too!
For a hotter curry add more Madras curry powder or use a hotter curry powder. Try ringing in the changes with other vegetables from the freezer such as spinach, broad beans etc. You could also have this as a side dish to a meat curry.