INGREDIENTS
1
Beetroot
1
Coriander
1/2
inch Ginger
150 milliliters
Passata or crushed tomatoes
75 g
Red lentils
2 tsp
Garam masala
1
Of black pepper, twist
1/2 tsp
Sea salt
1 dash
Olive oil
25 g
Creamed coconut
300 milliliters
Water
1
Leek (small/medium sized or 150g)