INGREDIENTS
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2 tbsp coconut or virgin canola oil
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1 large onion, diced
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1 tbsp curry powder
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2cm root ginger, peeled
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Finely diced 4 boneless, skinless chicken thighs, chopped into bite-size pieces
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100g dried green lentils
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400ml tin coconut milk
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juice of 2 limes
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1 red or green capsicum, deseeded and sliced