INGREDIENTS
1 tablespoon coconut oil
1tbsp cumin seeds
2 tbsp curry powder
1 garlic
1 onion
400grams can of crushed tomatoes
1 cup frozen spinach
1 cup red lentils (soak for minimum one hour before cooking)
1/4 eggplant
1 packet cherry tomatoes
400ml coconut milk
Coriander
Lime
Salt and pepper
METHOD
1. Heat the coconut oil in a pan on stove. Add the cumin and coriander seeds and cook until they start to brown.
2. Add the garlic and onion to the pan and let it brown, then add curry powder.
3. Add can of tomatoes, frozen spinach; and soaked lentils to pan
4. Meanwhile cook eggplant and fresh tomatoes seperately then add to pan
5. Add coconut milk, and salt & pepper to taste
6. Serve with rice, a drizzle of lime & coriander
7. Enjoy!
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