The dough was a little too wet, so instead of adding the cream until it “just comes together,” maybe stop a little earlier than that and let the strawberry juices hydrate the rest first, and adjust from there.
Too soupy even after doubling the simmer time, but I did add a bunch of extra veg and used tofu which probs leeched water into the mix. Coconut cream instead of coconut milk probs would’ve resolved.
Added cabbage in as well, can chuck any leftover veg in the fridge in at the beginning and would be great. 3 tbsp curry powder per cup of lentils, 2 cups water at beginning then half cup extra, 2 tsp ginger powder, lots of garlic. Super flexible recipe.
