Carrot Curry


1 tbsp veg oil

4 tbsp olive oil

1 onion large diced

3 garlic cloves diced

1/2 tbsp curry powder

1spt chili powder

3 tps cumin

2 tsp turmeric

3 cups water

2 tbsp Vegeta or veg stock powder (mix with water above)

350gms can or jar of passata sauce (or chopped canned tomatoes)

500g carrots peeled and chopped

200g chickpeas soaked overnight

100g lentils soaked overnight

1 cup coconut milk

Salt and pepper to taste



In a thick based pot, add oils and turn up to heat until it starts to smoke a bit

Add the onions and garlic, cook until slightly brown then add in all the spices 

Cook quickly then add the veg stock and passata, bring to the boil then add carrots, lentils and chickpeas 

Simmer until the lentils and chickpeas are tender and liquid has reduced by half

Add coconut cream and reduce until oil splits then season well 


Source: Tee Touvai Poloniati