COCONUT AND LENTIL CURRY
1 onion, diced
2 carrots, grated
teaspoon of coconut oil
1 garlic clove, crushed
Handful of frozen peas (prob around 150g... I really need to start measuring!)
150g red lentils
400ml low salt stock
teaspoon of turmeric
teaspoon of cumin
1/2 teaspoon of mild curry powder
400ml coconut milk
Watercress, spinach, rocket, lemon and avocado to serve (optional)
Heat the coconut oil in a large pan.
Add the onion and fry on a medium heat for 3-4 minutes
Add the grated carrot and garlic clove and stir fry for another minute or so until softened.
Add the peas, spices, stock and the coconut milk.
Simmer for 20 - 25 minutes until the lentils have cooked through
Serve with the salad and avocado.
This would also work really well with brown rice.