Carrot Curry
Course: MainsCuisine: PasifikaDifficulty: EasyServings
4-6
servingsPrep time
20
minutesCooking time
30
minutesIngredients
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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