This is heavy on the coriander seeds but don't worry, with the longer cooking time they soften beautifully and add delightful smoky pops to this saucy bowl of comfort. Note: the curry can be frozen after step 3.
2 tbsp coconut oil
6 garlic cloves, crushed
2 star anise
1 tbsp cumin seeds, roughly crushed
2½ tbsp coriander seeds, roughly crushed, plus 1 tbsp extra to serve
1 tbsp turmeric powder (or 1½ tbsp freshly grated, if available)
8cm knob ginger, finely sliced (skin on)
400g can crushed tomatoes
1 cup dried green laird lentils (or other green lentils), rinsed
2 cups vegetable or chicken stock
400ml can coconut milk
coconut yoghurt, to serve
coriander leaves and flatbreads, to serve (optional)
1. Heat the coconut oil in a large frypan over medium heat. Add the garlic and spices and cook until fragrant, about 30 seconds, stirring continuously to prevent burning. Add the ginger and cook for another 30 seconds or so before adding the tin of crushed tomatoes, stirring to combine. Add the lentils and then the stock and bring to the boil.
2. Reduce the heat to low and simmer for about 40 minutes or until the lentils are soft.
3. Add the can of coconut milk and allow to warm through (about five minutes).
4. Transfer to a serving bowl, top with generous scoops of coconut yoghurt and scatter with crushed coriander seeds and fresh coriander leaves, if using. Serve piping hot with flatbreads, if you have them.