For the pomegranate sauce 1/4 cup seedless raspberry preserves 1 cup pomegranate juice (store - bought or fresh) Juice of 1 lime 1
heaping tablespoon arrowroot powder, mixed with 2 tablespoons cold water Seeds of 2 pomegranates
1 cup / 200 grams red lentils 2 teaspoons curry
powder (I used Madras curry) 2
tablespoons coconut oil 1/2 onion, diced 3 cloves garlic, minced or crushed 1 teaspoon ginger, peeled and minced 1
tablespoon tomato paste 1 teaspoon herb salt or sea salt 2
tablespoons arrowroot 1 cup coconut milk 1
heaping teaspoon (4 grams) agar agar cilantro, for garnish flaky sea salt and freshly ground black pepper, for garnish