Heat the oil and fry the onion with a pinch of salt for 10 mins until it starts to turn golden.
Add the garlic, ginger, turmeric, chilli powder, cumin seeds and ground coriander, and cook for 3 mins or so.
Stir in the tomato purée, chopped tomatoes and tamarind or lemon juice. Simmer gently for 8-10 mins until you have a thick paste.
Add the lentils to the tomato base, add the stock cube and tip in 600ml water (use some to rinse the tomato can).
See protein suggestions. If using beef, add it now
Simmer gently, stirring now and again, for up to 1 hour. You may need to add a splash more water if it looks like it needs it.
Stir through the garam masala if using.
Season with salt
Add a protein to the curry base
Add 200g chopped chicken breasts and cook through. Or the same amount of prawns - cook through if raw. Or use any kind of canned bean - butter beans; cannellini beans; rinsed baked beans; black eye beans etc. Or use diced stewing steak. If you decide on this option, add the beef right at the beginning to ensure it cooks to tenderness.
Serve the curry
Sprinkle with chopped fresh coriander and sliced chilli if using
Priced at Asda, March 2021The nutrition information does not include any protein added