Recipe

The Weeks Are Just Flying By And We Are Already Back To Curr

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The weeks are just flying by and we are already back to Curry Monday 🥘
Tonight we are having a nice comforting lentil curry with some garlic & parsley naan and rice!

Ingredients and instructions:
1 onion, finely chopped
4 cloves of garlic, finely chopped
3 cm piece of fresh ginger, minced
1 tsp ground turmeric
1 red chili, finely chopped
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp hot chili powder
1 tbsp medium curry powder
2 tsp garam masala
1 cup red lentils
2 cups veggie stock
1 can chopped tomatoes
1 can coconut milk
3 tbsp almond butter
1/2 lemon, juiced
Handful fresh coriander, roughly chopped

1. Heat some oil in a large saucepan and add the onion, garlic, ginger and chili and fry for 5-10 minutes
2. Add the turmeric, cumin, coriander, chili powder, curry powder, garam masala and cook until fragrant
3. Pour in the veggie stock, chopped tomatoes and lentils and mix before reducing the heat and letting it simmer with a lid for 25 minutes
4. Remove the lid and add the coconut milk, almond butter, salt and pepper and cook for another 10 minutes until the consistency is thick and creamy
5. Turn off the heat and stir in the lemon juice and fresh coriander, and serve with rice and naan. Enjoy!
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