Servings - 2 

Ingredients: 

• 500g red lentil pasta (Low Carb)  

• 2 tbsp olive oil / vegetable oil 

• 1 onion  

• 1 tbsp ginger-garlic paste

•  2 tomatoes   

• 1 1/2 cup carrot, eggplant & zucchini 

• Salt to taste  

• 2 tbsp curry powder (More if required) 

• 1 cup pasta water 

• 1 cup coconut cream 

• Coriander   

Method: 

1. In a pan, add water and salt and bring to a low boil over medium heat, then add lentils and reduce heat slightly. 

2. Cook lentils for 3 to 4 minutes or until 80% done.  

3. When lentils are cooked, drain off any excess liquid and preserve 1 cup of pasta water for later use. 

4. Heat olive oil,  add onion and cook for 2 minutes. 

5. Next, add ginger-garlic paste and cook for a minute. 

6. Add tomatoes and cook the tomatoes until soft. 

7. Add vegetables, salt, curry powder and pasta water, cover and cook until vegetables are soft and tender. 

8. Add coconut cream and stir well. 

9. Next, add pasta and mix gently. 

10. Simmer the pasta for 2 to 3 minutes or until done. 

11. Garnish with coriander and serve immediately.