Chop all your ingredients and have them set aside ready for cooking.
In a sufuria or cooking pot, add in cooking oil and then add in your chopped onions. Allow it to fry for sometime until the onions become translucent.
Add in the cumin powder and alternatively you can also use cumin seeds. Mix it in together with the onions and cook until the onions turn golden brown.
Once the onions are golden brown, add in the crushed garlic, parsley/dhania stems and black pepper and stir everything together. Allow it to cook for about 1-2 minutes before adding the next ingredient.
Add in the chopped green capsicum or green bell pepper and mix it. Then add in your tomatoes.
Once you add in your tomatoes, you are now ready to get spicy with the food. For the spices we will add in turmeric powder, curry powder and the tomato paste and sprinkle the food with salt. Stir the food and cover the sufuria for sometime and allow the stew to cook for about 2-5 minutes to form a thick tomato base.
Once the tomato base is ready, add in the boiled lentils/kamande to your food and stir together with the other ingredients.
Add in the coconut milk into the sufuria and stir it together with the kamande. Then add in very little water bit by bit ensuring you do not add in a pond of water. Then give everything a good stir before adding in the royco cube and royco powder. Adding in the royco cube and royco powder is optional.
Finally add in the dhania leaves. Stir everything once more and then cover the sufuria and leave the food to cook for about 5 minutes before removing it and serving it.
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