Carrot Curry

Recipe by Tee Touvai PoloniatiCourse: MainsCuisine: PasifikaDifficulty: Easy
Servings

4-6

servings
Prep time

20

minutes
Cooking time

30

minutes

Ingredients

  • 1 tbsp veg oil

  • 4 tbsp olive oil

  • 1 onion large diced, 3 garlic cloves diced

  • 1/2 tbsp curry powder, 1tspchili powder

  • 3 tps cumin, 2 tsp turmeric

  • 3 cups veg stock mixed

  • 350gms can or jar of passata sauce (or chopped canned tomatoes)

  • 500g carrots peeled and chopped

  • 200g chickpeas soaked overnight (or tin)

  • 100g lentils

  • 1 cup coconut milk

  • Salt and pepper to taste

Directions

  • In a thick based pot, add oils and turn up to heat until it starts to smoke a bit
  • Add the onions and garlic, cook until slightly brown then add in all the spices
  • Cook quickly then add the veg stock and passata, bring to the boil then add carrots, lentils and chickpeas
  • Simmer until the lentils and chickpeas are tender and liquid has reduced by half
  • Add coconut cream and reduce until oil splits then season well

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