Curry base:

1. In a food processor add your ginger, garlic, serrano peppers, cilantro, 2 Tbsp avocado oil, 1 Tbsp water, and 1 tsp salt. Blitz, scraping down the sides periodically, until you have formed a slightly textured paste. 

Curry:

1. Heat a large heavy bottom pot on medium-high heat and add 1-2 Tbsp avocado oil.
2. Add dice onion and cook until it starts to be come translucent (about 3-5 minutes). 
3. Add curry powder, cumin, and Kashmiri chili powder. Stirring frequently until it becomes fragrant before adding you curry base and tomato paste.
4. Stirring frequently, cook until you have developed a fond*. Add in your tomatoes and scrape up the fond you have developed (this should be easier if you add the juices from the chopped tomatoes too).
5. Cook you tomatoes down for 2-3 minutes before adding your lentils and 6 cups water. 
6. Cook your lentils for 10 minutes before adding your potato and carrots and cooking for an additional 15-20 minutes. 
7. At the end turn off your heat, stir in plant based milk and greens. Adjust seasoning to taste. 
8. Top with cilantro and enjoy!