1 tbsp vegetable oil
2 medium yellow onions, diced (600 g, approx. 4 cups)
4 medium cloves garlic, minced
1 tbsp fresh ginger, peeled, minced
1 tbsp curry powder
1 tsp turmeric
1/2 tsp coriander
1/2 tsp black pepper
1 tsp sea salt
1/2 tsp red pepper flakes
2 cups (375 g) dry red lentils
1 can coconut milk (light)
3-4 cups water or vegetable stock
Cook the onions, ginger and garlic in the vegetable oil for 5-10 minutes over medium heat, stirring frequently until soft.
Add the spices, coconut milk, lentils and 3 cups water or vegetable stock. Add additional water or vegetable stock as needed to prevent the lentils sticking to the bottom of the pan.
Bring to a light simmer over low to medium heat and cook for 25-30 minutes, uncovered, until lentils are soft and it has thickened up.
Remove from heat and serve.