INGREDIENTS
2
large handfulls Baby spinach, fresh
3
Carrots, large
1
Cilantro, fresh
2 cloves
Garlic
2 tsp
Ginger
2
Onions, medium
1
Red bell pepper, large
1 1/2 cups
Split red lentils
1
Coconut cream
1 cup
Coconut milk, full fat
1
Tablespooon mild red curry paste
2 tsp
Tomato paste
5 cups
Vegetable stock
1 pinch
or two of salt and pepper
2 tsp
Turmeric, ground
2 tbsp
Olive oil