Red Pepper Scotch Stewed Lentils, Coconut Rice, Kale Salad, Fried Plantain
Ingredients
- 1 tsp sweet smoked paprika
- 1 tsp dried thyme
- 2 tsp curry powder
- 3 cloves of garlic
- 1 thumb of ginger
- 1 scotch bonnet pepper cut in half (remove seeds for less heat)
- 2 medium red onions
- 2 red bell pepper
- 1 cup dried lentils
- 2 x 400g tinned tomatoes
- 1 - 2 cups of water (adjust as cooking)
- salt and black pepper to taste
- 1 vegan stock cube
- garnish with fresh coriander