1. Soak 150 gr red lentils in water.

2. Heat up olive oil in a non-stick pan, medium-heat. 
- 1 tbsp syrup of choice
- 1 tbsp dijon mustard
- 5 big lime leaves
- 1 chopped whole red chili
Fry for 3 minutes. Add 1 yellow onion and cook until soft. De-glaze* if deeded. Add 4 grated garlic cloves and fresh grated ginger and cook for 3 more minutes.

3. Meanwhile, rinse 6 potatoes. Cut into cubes and boil for 10-15 minutes. 

4. Drain the lentils. Add to the pan with spices:
- 0,5 curry powder
- 0,5 paprika
- 0,5 cayenne pepper
- 0,5 tsp cardamom
- 0,5 cinnamon
- 0,5 turmeric

5. Add frozen broccoli, potatoes, 2 bullion cubes, 150 ml coconut milk and water.
- frozen broccoli
- 6 boiled potatoes
- 1 cup water/potato water
- 2 vegetable bouillon cubes
- 150 ml full fat coconut milk
Cook down for a few minutes.

Enjoy!