Ingredients
- 3 T oil
- 1 large chopped onion
- 3 garlic cloves chopped
- 2 T freshly chopped ginger
- ½ tspn coriander powder
- ½ tspn curry powder
- ½ tspn ground cumin
- 2 red chillies chopped
- ½ tspn dried crushed and hot chillies
- ½ tspn turmeric powder
- 1/2 tspn garam marsala
- 2 T tomato paste
- 500ml vegetable liquid stock
- 400g tin diced tomatoes
- 400 ml Valcom coconut milk
- 1 & 1/2 cups green lentils (well rinsed)
- 2 cups zucchini (cut into 1 cm cubes)
- 60 g spinach leaves (chopped)
- Juice from 1/2 lime
Method
- In a pan, heat 3 T oil. Add onion and cook until soft and light brown.
- Add garlic and ginger and cook another minute.
- Stir in all spices.
- Next add tomato paste, vegetable stock, diced tomatoes, coconut milk, lentils, zucchini and spinach.
- Bring to the boil then lower heat and cook uncovered for 1 & ½ hours or until lentils are soft and the liquid has thickened. Stir regularly.
- Mix in juice from ½ lime before serving.
Product used in recipe
- VALCOM - VALCOM COCONUT MILK
