Red lentil stew

Chop and sauté onion and garlic, add curry powder, curcuma (for color) and chili powder to taste. Add red lentils, then pour over coconut milk and some chicken broth (or just plain water) so that the solids are well covered (approximately 3 volumes of liquid to 1 volume of lentils). Bring to a boil, cover and simmer at low temperature for approximately 25 minutes. Served here on a bed of Italian black rice (riso venere).