Spice Mix: in a bowl, combine spices,
1 tsp of cumin seeds (grounded with a mortar and pestle)
1 tsp turmeric powder
1.5 tsp Chief’s curry powder (or use your favourite curry powder brand)
A dash of cayenne pepper
2 bay leaves
1.5 tsp of sea salt
Make Ginger and garlic paste:
Garlic (about 3-4 cloves), peeled, finely chopped or grated
1-2 inch knob of ginger peeled and finely grated
1-2 tbsp Coconut oil
Sauté for 5 mins
1 onion (chopped or use food processor)
2 stalks of celery
Add spice mix
Add garlic and ginger paste:
Sauté for another min or two
1 dried fig (chopped)
1.5 cups of red lentils (sorted and washed)
1/2 cup of pearl barley (sorted and washed)
5 cups /approx. 2 lb kabocha squash (take out seeds and leave the peel on, cut into 2 inch pieces)
4 vine tomatoes (chopped or use food processor)
1 can of Organic coconut milk (Cha’s brand)
7 cups of water
2 cups of Spinach (washed and chopped, or use pre-washed baby spinach)
Bring to boil then simmer for 45-50 mins.
Take bay leaves out.
Use potato masher to break up the squash and lentils. Add spinach and cook for another for 5-10 mins.
For Instant pot:
Seal and set pressure cook time to 20 mins.
Allow pressure to release naturally for 15 minutes.
Add coconut milk. Use potato masher to break up the squash. On Sauté mode, add spinach, cook for 5-10 mins.
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