- 1 onion, chopped
- 2 T olive oil
- 1 t fresh ginger, crushed
- 1 t garlic, crushed
- 2 t turmeric
- 1 t cumin
- 2 tomatoes, grated
- 250 g lentils
- 2 potatoes, peeled and cubed
- 1 x 400 ml can coconut milk
- 1 cup coriander, chopped
- For the flatbread:
- 375 g self-raising flour
- 1 cup plain yoghurt
1. Heat the oil in a large saucepan and sauté the onion for a few minutes. Add the garlic and ginger.
2. Add the spices and cook for 1–2 minutes, or until fragrant. Add the tomatoes and cook for 5 minutes, stirring occasionally.
3. Add the lentils and potatoes and 1 cup water and bring to a boil.
4. Reduce the heat to low, cover the saucepan, and simmer for 35–40 minutes, or until the lentils are soft. Stir occasionally to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2–1 cup water.
5. Once the lentils are soft and the curry is thick, add the coconut milk.
6. Remove the pot from the heat and stir in the coriander.
7. To make the flatbread, combine the flour and yoghurt. Mix well until combined. Use your hands to form a large ball of dough.
8. Lightly flour a wooden board or work surface. Sprinkle a little flour on the dough, then transfer to the floured surface.
9. Flatten into a circular shape and divide into 4 equal portions. Flatten each portion to 1–2 cm thick.
10. Heat a non-stick saucepan over a medium heat. When hot, add the flattened dough and cook for 3 minutes, then turn over and cook for a further 2 minutes. Repeat with the remaining dough. If desired, lightly brush the tops of each bread with melted butter and coriander. Serve with the curry.
Videography: Xoli Zee Khumalo
Video editing: Barry de Villiers
Still photograph: Sadiqah Assur-Ismail
Still production: Jax Burgess