Coconut Curry Dahl

GF, DF and RSF - serves 4

Ingredients:

• 1 cup of yellow lentils (dry)

• 1/4 cup of quinoa rinsed

• 1 1/2 cups of diced pumpkin

• 1 cup of diced carrot

• 400 ml of coconut cream

• 4 cups of vegetable stock

• 1 tbsp of curry powder

• 1 tsp tumeric

• 1/2 tsp of garam masala

• 1 tsp of ginger

• 1 small onion diced

• 1 garlic clove finely chopped

• Salt and pepper

Method:

1. In a large saucepan, fry off the onion and garlic in 1 tbsp of coconut oil for a 3 minutes.

2. Add in the tumeric, garam masala, ginger and curry powder stirring and cooking for a further 2 minutes.

3. Add in the vegetable stock and lentils and bring to a simmer, cook for 10 minutes.

4. Add in the quinoa, pumpkin , carrot and a good pinch of salt and pepper and continue to simmer for 15 minutes.

5. Now add in the coconut cream and stir through.

6. If the lentils are soft you are ready to serve otherwise leave it for a few more minutes until cooked.