INGREDIENTS
400 mls
canned coconut milk
400 gs
canned tomatoes
1 tbsp
coconut oil
2 tbsps
curry powder
1 tbsp
fresh ginger
2 cloves
garlic
2 handfuls
kale
1 1/2 cups
lentils
1 large
onion
1/2 tsp
red pepper flakes
4 servings
salt and pepper
2 tbsps
tomato paste
4 servings
vegan sour cream
4 cups
vegetable broth