Author and Illustrator: Felicita Sala
Piccolo Angelo Photography (@piccolo_angelo_photography)
2 cups/400 g red lentils
1 tsp turmeric
2 Tbsp curry powder
3 tbsp coconut oil or ghee
1 litre/4 cups water
1 can of coconut milk
1 clove of garlic minced
1 tbsp grated ginger
3 tbsp tomato paste
2 tbsp salt
4 green onions
Finely chop the carrots and green onions.
Gently cook the vegetables in a large pot with the oil/ghee and a pinch of salt. Add the ginger, garlic, turmeric and curry powder. Stir for 1 minute.
Add tomato paste with a little water and stir some more. Add the lentils. Add the water and simmer for 20 minutes.
Add the coconut milk and salt and simmer for another 15 minutes, stirring occasionally and adding a little water if needed.
Serve with rice.