Lentil curry

2 tbsp coconut oil
4 garlic cloves, minced
1 thumb-sized piece of ginger, grated
1 tsp ground coriander
1 tsp ground cumin
2 tsp curry powder
1 tsp turmeric
200 g red lentils
500 ml vegetable stock
1 can crushed tomatoes (400g)

1 can coconut milk
1 tbsp peanut butter
juice from 1/2 lime
salt & black pepper

To serve:
Pomegranate jewels



  1. In a large saucepan, heat the oil and add the garlic, ginger and spices. Cook over medium heat for 3-4 minutes, until the garlic is fragrant.
  2. Add the lentils, stock and crushed tomatoes.
  3. Stir and place the lid on.
  4. Cook on a low heat for 20 minutes or until the lentils are soft.
  5. Add the coconut milk and peanut butter. Mix well.
  6. Simmer for another 5 minutes, then season with lime juice, salt and black pepper.
  7. Serve with fresh herbs, pomegranate jewels, cashews and rice.