Lentil curry

1 tea spoon coriander

1 tea spoon cinnamon

1 tbsp turmeric

1 tbsp curry powder

1 tea spoon paprika powder

1 tbsp onion powder

0,5 tea spoon cardamom

1 tea spoon mustard seeds

chili flakes

1 piece fresh ginger

1 tbsp ghee or coconut oil

1 onion

2 cloves of garlic

1 can coconut milk

2 tbsp almond butter

1 dice stock

1 pepper

70 g kale

1 can chick peas

1 dl red lentils

salt and pepper

Add the dry spices in a pot and turn on medium heat. Stir and let roast for a few minutes. Chop onion and garlic. Peel the ginger and finely chop. Add ghee and onion, garlic and ginger to the pot and fry for a few minutes. Add coconut milk, almond butter and stock. Add some water if the curry is to heavy. Cut the pepper and kale in pieces. Add to the curry. Rinse the chick peas and add with salt and pepper. Let boil for 10-15 minutes. Serve with chutney.