Malaysian Lentil Curry

• 1 cup Yellow Split Peas
• 2 Large shallots, roughly chopped
• 5 Garlic cloves, roughly chopped
• 2 Tomatoes, roughly chopped
• 1.5 tablespoons Malaysian Curry powder (Like Spice Tree Organics')
• 1/2-3/4 cups Coconut milk
• 1/4 cup flavorless oil

1. Place lentils in a pan and cover well with water. Bring to the boil, skimming surface to remove scum. Reduce heat to medium. Simmer until lentils are soft.
2. While the lentils are cooking, in a food processor, puree the chopped tomatoes, garlic, shallots, and sambal (if using). Add salt to taste.
3. In a medium saucepan, heat the oil. Add the puree, and cook for 2 minutes. Add the Malaysian Curry blend, stir, and cook for a minute, or until fragrant. Add the cooked lentils and coconut milk (use more or less depending on how thick you want your lentils), simmer for 15 minutes. Serve with roti and enjoy!

shallots, garlic, tomatoes, curry, coconut milk, flavorless oil

Taken from food52.com/recipes/75198-malaysian-lentil-curry (may not work)