Serves 4
- a handful of cashews or peanuts, toasted
- 200g bar of creamed coconut
- 2 large onions, diced
- 80g fresh root ginger
- 6 garlic cloves, diced
- 200g red lentils, rinsed
- 1/2 to 1 litre vegetables stock
- 1 large aubergine chopped
- 4 large tomatoes, diced
- 2 courgettes diced
- grated zest and juice of 1 unwaxed lime or lemon
- 3tsp tamari sauce
- Red chilli flakes or diced red chilli
- Fresh herbs: coriander or mint or basil
- In a large pan fry onions, garlic, ginger in coconut oil for 10 minutes until soft.
- Add lentils, coconut bar roughly chopped, then vegetable stock.
- After 6 minutes of cooking over medium heat, add the aubergines and stir
- After 10 minutes, add the tomatoes, courgette, lemon zest, tamari sauce.
- After 6 minutes, turn off the heat and add the lime, fresh herbs, chilli. Stir and taste.
Top with nuts, and serve it with cauliflower rice or basmati rice.
