225gr black lentils (I used brown)
2 onions, finely chopped
2 green chiles, deseeded and sliced
vegetable oil
1 tbsp grated fresh ginger
3 garlic cloves, thinly sliced
1 tsp ground turmeric
1/2 tsp hot chili powder (optional)
2 tsp ground cumin
2 tsp ground coriander
1 1/2 tsp garam masala
3tsp curry powder
2 bay leaves
1 vegetable stock cube
2 x 400g cans red kidney beans (I used black beans)
2 x 50g sachet of creamed coconut
handful of chopped fresh coriander