Ingredients
Malaysian Spice mix (from @hemsleyhemsley )
2 cardamom pods, emptied for the black seeds inside
1/2 tsp yellow mustard seeds
1 tbs ground cumin
1 tbsp ground coriander
1 tsp ground turmeric
2 tsp fennel seeds
1/2 tsp ground cinnamon
1/2 tsp chilli flakes
2 cloves (Put it all in the pestle and mortar and Crush together) • very therapeutic@and good for your mind ?
For the curry
2 onions
2 garlic cloves
1 thumb ginger
1 bag (400g) chopped squash and sweet potato (or half a squash and 2 sweet potatoes) or any other curry veg you fancy.... aubergine, courgette, cauliflower
1/2 kg (small bag) of red split lentils
1 jar / tin of jackfruit (I like @clearspringuk )
1 tin full fat coconut milk
3/4 litre of vegetable broth
Season well with Sea Salt + Pepper
Fresh lime, coriander or Thai basil to serve
Method
Firstly dry roast the spice mix for just a minute in your empty pan
Next add a tbsp of coconut oil and simmer the chopped onions on a low heat for 5-10 mins. add the garlic and ginger and all the other vegetables, let them brown for a couple of minutes
Next add the pack of split red lentils, the coconut milk, the vegetable broth and the jackfruit
Leave it all to simmer for 20 mins or so until the squash and split peas are soft
Take from the heat, season well and serve with fresh chopped herbs and lime • delicious alongside pan-crisped curly Kale and cauliflower rice ?• or simply enjoy as is x (And for hungry kids.... a couple of naan bread served alongside • they won’t even notice the stealth health goals x)
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