| |
2 Tablespoons oil
|
| |
1 onion, chopped
|
| |
3 cloves garlic, minced and 1 Tablespoon grated ginger
|
| |
6 carrots, peeled, quartered and chopped
|
| |
2 tsp curry paste, red or green or one of each
|
| |
1 to 1 1/2 Tablespoons curry powder
|
| |
2 to 3 Tablespoons sugar
|
| |
1 tsp cumin
|
| |
1/2 tsp coriander
|
|
|
| |
1 to 2 teaspoons Chile powder
|
| |
A few shakes garlic powder and powdered ginger
|
| |
About 4 ripe tomatoes (or half can or tomatoes)
|
| |
2 large potatoes, peeled and diced
|
| |
1 1/2 cups peas
|
| |
1 1/2 cups brown or green lentils, rinsed or not
|
| |
4 cups chicken broth (water with oxo)
|
| |
3/4 teaspoon salt and several shakes of black pepper
|
| |
1 can of coconut milk
|
|
