Ingredients:

2 carrots, scrubbed, not peeled, and sliced
½ of the white part of a large leek, well washed and sliced
2 tablespoons/30ml coconut oil
2 cups/500ml water
1 cup/250ml red lentils, well rinsed and checked for stones
1 tablespoon/15ml curry paste – more if you like it spicy
1 teaspoon/5ml sea salt

Process:

• Melt coconut oil in heavy based saucepan
• Put carrots and leeks (that I broke into the individual rings) into the saucepan, stir around and then sauté and medium heat for about 5 minutes.  They should be stirred often and if you don’t have a heavy based saucepan perhaps it would be best on a lower heat for a little longer time.  You want to achieve a slight softness with the vegetables.
• Once the vegetables are slightly soft add the curry paste (I used Pataks Madras paste this time, you can mix it up) and stir into the vegetables
• Add the water, lentils and salt
• Bring to the boil
• Reduce heat and simmer for approximately 15 minutes

Voila, your curry is ready to eat! Top with cilantro, parsley, chutney, whatever your heart desires!

Enjoy