- 1 tbsp Coconut Oil
- 1 red Onion, diced
- 4 Garlic Cloves, minced
- Thumb size piece of fresh ginger, minced
- 1/2-1 red chilli, finely diced
- 1/2 tsp Cumin
- 1/2 tsp Ground Coriander
- 1/2 tsp ground mustard seeds
- 1 tsp Garam Masala
- 1 tsp Turmeric
- 250g Dried Red Lentils, rinsed and drained
- 1 Tin of Chopped Tomatoes
- 1 Tin of Coconut Milk
- 500ml Vegetable Stock
- 1/2 head of Cauliflower, chopped into small florets
- 2 large handfuls of spinach
- 2 Tbsp lemon juice
- Salt & Pepper
- To serve: brown rice, fresh coriander, lime juice, coconut yogurt, Red Hot Firekraut
Method
- Heat oil in a large pan and gently fry the onion for 10 mins until soft and translucent.
- Stir in the garlic, ginger, chilli and spices and cook for 1 more minute until very aromatic.
- Add lentils, tomatoes and vegetable stock and bring to the boil.
- Turn down heat and simmer for 30 mins, adding the cauliflower and coconut milk for the final 10 mins of cooking. Stir frequently to prevent the lentils sticking to the bottom of the pan. The lentils should be cooked through and quite mushy.
- Stir in the lemon juice and spinach to wilt.
- Season with salt and pepper to taste.
- Take the pan off the heat. Let the mixture sit and steam with the lid on and thicken up for 10 minutes before serving.
- Serve with brown rice and top with fresh coriander, lime juice, coconut yogurt and a good helping of Red Hot Firekraut.