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| 50 g Butter 20 g Root ginger 1/4 tsp Cayenne 1/4 tsp Allspice 1/2 tsp Curry powder |
Melt butter Cook spices for 1 min |
| 150 g Onions 150 g parsnips 800 g Carrots 100 g Celery |
Add veg and cook for 10 min |
| 50 g Red lentils 50 g Rice 1 2/5 l veg stock |
Add lentils, rice and stock simmer for 30 min |
| 1 tsp Salt 1/4 tsp Black Pepper 140 ml coconut milk 2 tsp lime juice |
blend it Add coconut milk and lime juice reheat then serve |