Coconut Curry with Pureed Legumes

Wash the vegetables, cut into largish chunks, and fry with a little oil in a pan (you don’t need to cut them very small because they’ll go into the blender later).

When golden, add the curry powder and turmeric, stir well, and cover with the vegetable broth. Season with salt and pepper and cook until the vegetables are soft. Then add the lentils, peas, and coconut milk, and stir for a few more minutes.

Puree finely in a blender or food processor. If necessary, add more broth or water, and adjust the seasoning with spices to your liking.

Serve very hot. Decorate the bowl with a drizzle of olive oil and pepper, and possibly seeds and nuts. You can also garnish with a few sprouted seeds.

If you’re thinking of using raw legumes, add to the vegetables with the water or broth, and then cook until soft. However, use legumes with a similar cooking time so that they are soft at the same time.

If using leftover legumes, make sure the way they’ve been prepared won’t clash when combined with the curry powder and coconut milk, otherwise you might have a mess on your hands.

If you don’t have any vegetable broth, substitute with water.