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- 2 tbsp ghee or coconut or olive oil
- 1 brown onion diced
- 2 cloves garlic crushed
- 2 cm piece ginger grated
- 1 tsp turmeric
- 1 tsp cumin ground
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp ground cardamom
- 1 tbsp curry powder
- 3 tbsp tomato paste or a large tin of crushed tomatoes
- 3 cups vegetable stock
- 400 ml coconut milk
- 6-8 cups chopped vegetables cauliflower, sweet potato, eggplant, pumpkin, zucchini
- ¾ cup red lentils dried, rinsed
- 1 ½ cups frozen peas you can also use lots of spinach instead to give it a fresh green boost at the end
Add ghee to large deep saucepan/stockpot and heat to medium. Add onion and cook for a few minutes to soften. Add garlic and ginger and cook for a further two minutes.
Add spices and fry for another minute until fragrant.
Add tomato paste and fry another minute, stirring.
Add stock, lentils, coconut milk and vegetables (except peas).
Simmer over a low-medium heat until vegetables have softened. The longer you can leave it, the more flavour will develop. I like to cook it for at least an hour, but it’s a fairly hands-free hour – just an occasional stir and check.
Stir through peas 5-10 minutes before serving.
Serve with basmati rice, cauliflower rice, naan or chapatti bread, yoghurt, pickles/chutneys, pappadums – whatever your favourite curry accompaniments.
Note from Laini: My family LOVE this recipe with dialled down spice intensity. I simply double all the liquids and they all happily slurp it up with some garlic flat bread. Mmmm!