Microwave Somali-Style Red Lentil Curry

1.In a large microwave-safe bowl, combine the diced onion, minced garlic, grated ginger, and vegetable oil. Cover and microwave on high for 3 minutes until the onions are soft and translucent.

2.Stir in the tomato paste, xawaash spice blend, and cinnamon. Microwave for another 1 minute to bloom the spices.

3.Add the rinsed red lentils, vegetable broth, and salt to the bowl. Stir well to combine all ingredients.

4.Cover the bowl with a microwave-safe lid or vented plastic wrap, leaving a small opening for steam to escape. Microwave on high for 10 minutes.

5.Carefully remove the bowl, stir the mixture, and add the coconut milk. Stir until smooth.

6.Microwave uncovered for an additional 8 to 10 minutes, or until the lentils are tender and the curry has thickened to your desired consistency.

7.Season with black pepper and additional salt if needed. Let the curry rest for 5 minutes before serving, garnished with fresh cilantro.