Serves 4
Ingredients:
2 tbs coconut oil
2 brown onions, finely chopped
2 garlic cloves, crushed
2 tsp freshly grated ginger
2 tsp ground coriander
1 tsp ground tumeric
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp chilli powder
1 tsp garam masala
1 tsp himalayan salt
1 tsp brown sugar or agave syrup
1 cup frozen green peas, thawed
1 large potato, peeled and diced
1/2 cup red lentils, soaked and rinsed
1 can diced tomatoes
1 cup organic coconut milk
1 cup vegetable stock
2 tbs freshly chopped coriander
1 tbs lemon juice
1 cup basmati rice,
3 tbs fresh mint, finely chopped
1 small lebanese cucumber, diced
Heat the oil in a large saucepan on medium heat and cook the onions for 10 minutes, stirring to make sure the onion doesn't burn to the base. Add the garlic, ginger, ground coriander, cumin, tumeric, chilli and cinnamon, stirring for a minute or 2. Add the potato and lentils, stirring to coat with spices. Pour in the coconut milk, canned tomatoes, vegetable stock, garam masala, salt and sugar, bring to the boil, cover, reduce the head to medium/low and simmer covered for 20 minutes, stir occasionally to prevent sticking.
Whilst the curry simmers place 1 cup of rice in a saucepan with 2 cups of water and a pinch of salt. Bring to the boil, stir, cover and reduce the heat to low. Cook rice for 13 minutes.
Add the peas to the curry and cook for 5 minutes. Remove from the heat and stir through the lemon juice and fresh coriander.
Once the rice is cooked, mix through the mint and cucumber. Let sit for a minute or two then serve!