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Ingredients
US|METRIC
4 SERVINGS
- 1 cup lentils (approx 200g of red split, rinsed)
- 3 onions (large, roughly chopped or sliced)
- 2 1/2 inches ginger (you could finely chop it or grate it)
- 6 cloves garlic (roughly chopped)
- chilli (Optional: small pinch of ground, or a little fresh chilli)
- 1 aubergine (large, chopped into bite-size pieces)
- 2 courgettes (large, diced)
- 4 tomatoes (large, quartered)
- 200 grams creamed coconut (bar of BIONA, at room temp this bar is ⅓ oil and ⅔ coconut solids. Use the oil for frying. Carefully chop or break up the coconut solids into a few parts so that they dissolve more easily.)
- 2 liters vegetable (hot home-made, /meat stock or hot water, depends how thick or saucy you want your curry)
- 1 lime (or 1 lemon, just zest the first layer, not the white pith, as this is bitter)
- 3 tsp. tamari (gluten-free soy or 2 large pinches of sea salt)
- 1 1/2 tsp. maple syrup
- 1 handful peanuts (or cashews)
- 1 handful herbs (roughly chopped, such as fresh coriander, mint or basil)
- watercress
- baby spinach
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