INGREDIENTS
1 serving
curry
1 serving
pumpkin dahl
2 Tbs
extra virgin olive oil
1 cup
spring onion
2 Tbs
ginger
2 Tbs
coriander stems and root
2 cloves
garlic
1 tsp
chilli powder
1 tsp
coriander powder
2 tsps
garam masala
1/2 tsp
ground cardamon
1/2 tsp
cinnamon
1 pinch
nutmeg
1/4
jap pumpkin
2 cups
lentils
1 l
vegetable stock
1
canned tomatoes
1
ml can of coconut milk
4 cups
baby spinach leaves
3
limes
2 tsps
cumin seeds
1 leaves
spring onion and coriander to serve
2018
april 19