1 large onion
2 cloves of garlic
1/2 leek
5cm fresh ginger
2 tablespoons butter
2 tablespoon vegetable oil
2 carrots
200g white cabbage
2 teaspoons ground cardamom seeds
1 teaspoon chilli flakes
1 teaspoon chilli powder
2 teaspoon turmeric
3 cinnamon sticks
2 teaspoon ground coriander
1 teaspoon salt
~800g crushed tomatoes
~500 ml coconut milk
1 tablespoon vegetable stock (powder)
~3dl red lentils
~250g spinach leafs

Chop onion, garlic and leek, grate the ginger.
Heat butter & oil in a thick bottom pot, fry on medium heat until soft.
Chop carrots & cabbage in ~1cm slices, add to pot.
Add  cardamom, chilli flakes, chilli powder,  turmeric, cinnamon sticks, coriander & salt.
Add tomatoes, coconut milk, stock & red lentils.
Heat to a boil, lower heat and let simmer for ~30 mins.
Just before serving, add spinach leafs.

Serve with rice, or bread.