1 cup lentils (220 grams)
1 cup basmati rice (200 grams)
2 cloves of garlic
1 tablespoon extra virgin olive oil
16 ounces tomato sauce (450 grams)
⅔ cup coconut milk (150 grams)
½ teaspoon garlic powder
½ teaspoon ground ginger
½ teaspoon turmeric
1 teaspoon garam masala
2 teaspoons curry
Cook lentils according to package directions. We cooked them for 40 minutes over medium high heat. Drain and set aside.
Heat olive oil in a frying pan. Add the garlic and the onion (finely chopped) and cook them until golden brown. Add the tomato sauce, coconut milk and spices and cook for about 5 minutes. Stir occasionally.
Add cooked lentils, stir and cook for at least 15 or 20 minutes over medium heat.
Cook basmati rice according to package directions. We cooked them for 12 minutes over medium high heat. Drain and set aside.