Probably not one you'd really enjoy at the moment, but give it a few years and you'll love curry. This one's dead easy, and once it's going you don't have to stand over it for hours.
You'll need:
8oz red lentils
1 onion, finely chopped
a clove of garlic, squashed
a piece of fresh ginger, sliced (or a teaspoon of dried ginger)
2 tablespoons ground coriander
1 teaspoon garam masala
1 teaspoon hot chilli powder
a tin of tomatoes, chopped
a squirt of tomato puree
1 teaspoon sugar
Chuck the lentils in a pan with some cold water, bring to the boil, and simmer until they're cooked (15 minutes or so). Drain.
Gently fry the onion and garlic in a little oil (probably sunflower would be best) until they've softened. Add the ginger and spices, and fry for 30s or so. Throw in the tomatoes, tomato puree, and sugar, and stir well. You'll probably need a little extra water - rinse out your tomato tin and that should do it. Bring to the boil and simmer for 15 minutes or so - then add the lentils back in. Swish everything round, and leave to simmer for a while (20 minutes) until the mixture is no longer watery.
It goes well with meaty curries, and freezes brilliantly - it's nice for lunch with a pitta bread or two.
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