For the Lentil Curry:
Cover lentils in warm water with a squeeze of lemon juice. Soak for 1-3 hours.
Melt the butter on a medium/low heat in a medium saucepan.
Add the onion, garlic, ginger and sliced chili and sauté until onions are soft, 5-7 minutes.
Combine the curry powder and turmeric and add, stirring until fragrant, 1 minute.
Add the chopped tomatoes, 1 Knorr Vegetable stock Pot, boiling water, lentils, cayenne pepper (optional) and coconut milk and bring to the boil. Allow to simmer 35-40 minutes until the lentils are soft and the sauce has thickened slightly.
For the Lentil Curry Tortilla Samoosas:
Allow the curry to cool slightly.
Preheat the oven at 180℃ and grease a large tray.
Lay a tortilla on a plate. Add a 1/3 cup of the cooled curry in the center on the tortilla.
Cut out a triangle from another tortilla (try get 6 triangles from one tortilla). Place the triangle on top of the curry mix in the center of the whole tortilla.
Brush the edges of the whole tortilla with the melted butter.
Fold the edges into the middle to from a large triangle pouch.
Pack the giant samoosas onto a baking tray; fold side down, to avoid them breaking open while baking.
Brush with melted garlic butter.
Bake the lentil curry samoosas for 30 minutes until golden and delicious.
Garnish with fresh coriander and serve with a yoghurt-based dipping sauce and a tomato and onion sambal and ENJOY!