Lentil Tikka Masala with Basmati Rice

Chop the onion into small pieces and crush the garlic. Cut the carrots, fresh tomatoes, and sweet potato into cubes of approximately 1 cm.

Place the prepared vegetables in a large pot, pour in 700 ml of water, add the red lentils, spices (cumin, curry, cinnamon, cayenne pepper), and canned tomatoes. Bring to a boil, stirring constantly. Reduce heat to medium and simmer until the lentils soften and the mixture thickens (approximately 20–25 minutes).

Meanwhile, prepare the rice: place it in a large pot, pour in the remaining 750 ml of water, add a pinch of salt, and simmer over low heat for approximately 25 minutes or until the rice is cooked.