LENTIL & VEGETABLE CURRY

GF, DF, V, EF, NF

Serves at least 6

INGREDIENTS:

  • 1½ Cups red lentils
  • 1 brown onion, finely diced
  • 1 Tbsp. coconut oil
  • 1 Tbsp. Ghee (you can use butter if you don’t have Ghee)
  • 2 cloves garlic, chopped
  • 1 Tbsp. fresh ginger, grated
  • 1 tsp. turmeric
  • ½ tsp. ground cumin
  • 1 tsp. ground coriander
  • 3 cardamom pods (crush open by placing a knife over the top, flat side down and bang the heel of your hand on the blade of the knife)
  • 1 green chilli, deseeded and finely diced or u can use a small amount of chilli powder, or nothing if you don’t like chilli
  • 1 large or 2 small zucchini
  • 1 large or 2 small carrots
  • 2 Cups cauliflower, cut into small florets
  • 2 Cups water
  • 1 x 400ml can coconut milk
  • 1 tsp. salt

 

METHOD:

  • Heat a large saucepan or cast iron pot on Medium-high heat. When hot, pour in oil and ghee. Allow to bubble slightly.
  • Add onion and cook, stirring for 2 minutes until soft. Add the garlic and ginger and cook stirring for 1 minute.
  • Stir in all of the spices including the salt, and allow them to become nice and fragrant. Don’t burn them.
  • Stir in water, lentils and coconut milk. Bring to the boil and then reduce the heat to low. Simmer, covered and stirring occasionally for about 5 minutes.
  • Add in the vegetables and cook covered for another 15-20 minutes.
  • Serve with steamed rice.

 

 

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