Tindian Lentil and Fresh Vegetable Curry

Ingredients:

Lentils – A Handful

Rice – A Cupful

Carrot – 1 Large carrot, or a few smaller ones

Onion – 1 large White

Garlic – As much as you want, or none at all

Ginger – A Handful

Curry Powder/Paste – 1 Large Tablespoon of your Fav Indian & Thai Paste (my preference being: Thai Thom Yum)

Fresh Cilantro – A Handful, roughly chopped

Fresh Basil – A Handful, roughly chopped

Stock – One Cube, unless you have fresh Homemade Stock (Veg or Chicken)

Coconut milk – ½ to 1 Can

Coconut Oil & Sesame Oil

Instructions: 

Chop up a selection of Vegetables that you love.

Sauté the Onions & Ginger in a shallow pan, with a little Butter & Coconut Oil. Add the Garlic & chopped Vegetables, and cook for approx. 10 minutes, unless you prefer your Vegetables being a little more ‘Al Dente’. Add Lentils at this time too — I tend to buy ready-cooked, due to time constraints. Add ⅔ of a can of Coconut Milk & a dash of Sesame Oil.

Whilst all that is going on, You should have some hot water time to boil. But… I also add 1 Tablespoon of Coconut Oil to the hot water, and a good pinch of salt. 

Again, this is a quick recipe, so I use a 10-minute Boil-in-the-bag rice (can be Long Grain, Brown, or whatever your favourite is…). Put your rice on…  

Add all other ingredients to the Vegetables & Stir on a low heat.

Once the rice is done, you’re ready to roll… I tend to drizzle a touch more Sesame Oil on top, at this time.