Tasty as hell curry from our friend Lyn powered up with some peanuts. This makes enough for about 4 -6 portions.
Ingredients
Coconut oil
1 onion
2 garlic cloves, minced
1 tsp cumin seeds
1/2tsp coriander
1/4tsp ginger
2tsp garam masala
3 cardomon pods, crushes
1tsp cayenne pepper
1 can chickpeas
1 can coconut milk
1 large potato, diced and par-boiled
3 chillis
1 cup peanuts
1/4 cup lentils
Pinch of salt
1tsb coriander to garnish
Method
-Put a tsb of coconut oil in a big pan and melt it down. Sweat the onions and peanuts together til you get a bit of caramelisation on the go.
-Add garlic, chilli, all the spices and a touch more oil if it’s dry. Turn up the heat and toast it up!
-Add 1/4cup water
-Add tomatos(I mash them a bit in the can with a fork first) and lentils, boil for a few mins, reduce heat and add coconut milk.
-Add potato and chickpeas then simmer for 30mins or til whenever you think it’s done.
Serve with rice, spinach and a can of Ting.
Looks fairly normal, tastes epic.
Vegmundro 