- 1 cup lentils1tbs vegetable oil1x Onion2 x garlic cloves2cm ginger 2tbs Curry Powder1tbs Cummin 400ml coconut milk1 cup Vegetable stock 200g Spinach Snow peasCapsicum Coriander
- In a large saucepan sauté onion, ginger and garlicAdd curry powder, cumin to coat the onions. Add lentils, TCC coconut milk and stock. Simmer for 15 minutes.Fold in spinach and the rest of the vegetables. Cook until vegetable soften.Use chopped coriander to garnish.
Brands and product used
- TCC - Coconut Cream