Thick and Creamy Red Lentil Pot
2 garlic gloves
4 potatoes, peel if necessary
1 large carrot
⅓ brocoli head
½-1tbsp olive oil
4 cups water (960 ml)
1 tsp tikka masala
1 tsp tumeric
1 tsp paprika
1-2 cm cube fresh ginger
2 cups red lentils (400 g)
2 tbsp coconut cream (substitute: leave a full-fat coconut milk can in the fridge overnight, use the thick milk on top)
1 tbsp applecider vinegar
1 tbsp tomato puree
Small handful raisins (20 g)
Chop the onion and garlic finely.
Cut the potatoes, carrot, leek and brocoli into small bite size pieces.
Heat the olive oil in a large saucepan over high heat. Fry the onion and garlic over medium-high heat for a few minutes until golden brown. Stir in them frequently to avoid burning them.
Add the water, potatoes, carrot and all of the spices with a little salt and pepper. Peel and grate the ginger before adding it to the pot.
Bring it to a boil before turning it down to low-medium to allow it to simmer.
Cook for five mintues before adding lentils, leek and brocoli. Also add the coconut cream, applecider vinegar and tomato puree.
Cook for 10 minutes before adding the raisins. Cook for another 5-10 mintues or until the vegetables and lentils are done. Most (or all) of the water should be absorbed. Season with salt and pepper before serving.