1. Rinse and cut the potatoes.

2. Heat up olive oil in a non-stick pan, medium-heat. Add the syrup along with mustard, lime leaves and the chopped red chili.
- extra virgin olive oil
- 1 tbsp syrup of choice- 1 tbsp Dijon mustard
- 5-10 dried lime leaves
- 1 whole red chili

3. Dice an onion and cook until soft. Then add grated garlic and ginger. Meanwhile, rinse, cut into cubes and boil the potatoes.

4. Drain the potatoes and save 1 cup potato water. Add 2 bullion cubes to the hot potato water and mix.

5. Add the lentils and spices. Blend together.
- 0,5 curry powder
- 0,5 paprika
- 0,5 cayenne pepper
- 0,5 tsp cardamom
- 0,5 cinnamon
- 0,5 turmeric

6. Add the boiled potatoes, hot potato water mix & 200 ml coconut milk.
- 6 boiled potatoes
- 150 ml full fat coconut milk
- 2 vegetable bouillon cubes
- 100-300 ml water

7. Add frozen broccoli (or any frozen vegetable or vegetable mix).

Enjoy!