My Indian inspired lentil curry

I was craving for some Soul Food, and this recipe was created.
I live in a part of the world (Northwest Australia), where our summer months are actually our wettest months. And even though on a rainy day the temperature doesn't dip below 30 degrees (celsius), as soon as you see those grey clouds and watch the rain drops run down the windows, you immediately crave for warming, fulfilling SOUL FOOD!
This recipe is a mash up of many other Indian curries I have made in the past, using what I had on hand so I didn't need to make a dash to the supermarket as the rain was bucketing down..... Enjoy x

Ingredients:

1 T coconut oil
6 cloves
1 1/2 tsp cardamom
1 star anise
1 onion, diced
15 grams ginger, grated (I use a microplane to make it very fine, almost a paste)
6 garlic cloves, grated - as above
1 1/1 tsp ground cumin
2 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp chilli powder
1/2 C + 3/4 C coconut cream (divided)
1/2 C almond meal
1 can brown lentils, drained and rinsed
​salt and pepper
1 broccoli head, cut into small florets
1 small zucchini, cut into 1/2 rounds
1 1/2 cups snow peas, sliced
To serve: cooked rice, fresh coriander to garnish

Method:

Heat the oil in a deep frying pan (or wok), add the cloves, cardamom and star anise and cook stirring constantly for 30 seconds. Add the onions and cook until just starting to turn golden, and then add the ginger and garlic, fry for around 2 minutes or until very fragrant.
​Now add the cumin, coriander, turmeric and chilli, alongside 1/2 C coconut cream and bring to a boil, stir the mixture constantly for about 5 minutes, add 1 C of water and simmer for 10 minutes.
Turn off the heat and pour your gravy into a food processor or blender and whizz to create a thick gravy, return to the same pan and set to a low temperature.
Now to cook your vegetables; add water to a medium sized pot and bring to a gentle boil, cook your vegetables adding first the broccoli, then snow peas and lastly the zucchini, cooking for just a few minutes so that they are tender, but still a vibrant green (alternatively, you can add your vegetables into the curry to cook, however I find this changes the texture of a curry).
While your vegetables are cooking, add the remaining coconut cream, the almond meal and the lentils and cook stirring until it thickens and the lentils are warmed through. Season with salt and pepper, taste and adjust accordingly.
To serve: add some rice/quinoa to your serving bowl, alongside a serve of your tasty greens and a generous serve of your curry, top with some fresh coriander leaves for 'pretty-factor' and eat immediately.
This freezes well and tastes even better the next couple of days after cooking!