Turmeric Carrot Curry

• 2 tablespoon coconut oil

• 1/2 white onion 

• 3 cloves minced garlic 

• 1 teaspoon chopped ginger 

• 1 tablespoon turmeric powder

• 1 large carrot chopped 

• 6 small yellow potatoes 

• 1 cup red lentils 

• 2 cups vegetable stock

• 1 can coconut milk

• 2 teaspoons sea salt 

Fry onions, garlic, potatoes and carrots with coconut oil in a large sauce pan. Add the ginger, turmeric and red lentils and stir till well combined. Pour in the vegetable stock and coconut milk bring to boil then reduce to low and simmer about 20 minutes. When potatoes are tender, season with salt and serve.