vegetable oil, to coat pan
1 large yellow onion, chopped
1 bunch cilantro, washed and well chopped
1 large tomato
2 cups lentils, stones picked out and boiled until soft
1 (14 ounce) can coconut milk
1 (15 ounce) can tomato sauce
1 teaspoon fresh ginger, minced
1 1/2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon cumin
1/4 teaspoon cayenne
dash ground cloves
salt, to taste
1. Cover bottom of saucepan with vegetable oil. Fry onion about 5 minutes.
2. Add cilantro and continue frying over medium heat, until onion is golden.
3. Add tomato and let it get a little soft. Add rest of ingredients, including spices, and let simmer for about 30 minutes.
This is really tasty atop a bed of basmati rice.