Ingredients​

Directions

 

1. In a pot bring rice, 1 ½  cups water, and knob of butter or coconut oil to a boil. Lower heat to a light simmer, cover the pot with a lid and cook for 20 minutes once all the water has disappeared you can then.

2. Meanwhile in a large, deep pan heated to Medium Low, add 3 Tbsp of veg oil and cumin seeds, coriander seeds, turmeric, chili flakes, and garam masala (this will all be mixed together. Toast the spices for 1-3 minutes until fragrant. Don’t let them burn!

3. add minced garlic, ginger and onions, and cook for 2-3 minutes stirring frequently until the onions are translucent and soft.

4. Add all your veggies except green onion and cook for 1 minutes the Add lentils and veg stock cube stir frequently for another 3 minutes, allowing the lentils to toast up and absorb some moisture.

5. Add coconut milk and rise the can out with ½ cup water that you can also add. Cover with a lid and cook for another 20 minutes.

 

6. Finish with lime juice, ground pepper to tasted and any additional salt if you would like. Stir well to combine.  Serve over rice and garnish with a dollop of  if you want yogurt and your finely chopped green onion.