Coconut Lentil Curry
1 large onion, finely diced 1 inch piece fresh ginger, grated 2 garlic cloves, crushed 8 whole cardamom pods, crushed 1 carrot, grated 1 zucchini, grated 1 tbsp curry powder 1 tsp ground turmeric 1 tsp ground allspice 1 tsp ground cinnamon
1.5 cups whole food coconut milk (see recipe below) ½ cup shredded coconut 1 cup water or vegetable stock 2 cups frozen peas 4 cups cooked brown lentils 1 lemon, juiced salt to taste
In a hot saucepan add a splash of water . Add the onion, garlic and ginger and saute for two minutes. Add the curry powder, cinnamon, turmeric, allspice and eight crushed cardamom pods and stir. Add the cooked brown lentils, whole food coconut milk and one cup of water. Add salt to taste. Simmer for 5 minutes. Add two cups of peas, one grated zucchini and one grated carrot. Stir well and bring back to the boil. Serve topped with shredded coconut and the juice of one lemon.
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