Ingredients
Produce
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• 2 cups (large handfuls) Baby spinach, fresh
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• 3 Carrots, large
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• 1 Cilantro, fresh
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• 2 cloves Garlic-Chopped
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• 2 tsp Ginger-Chopped
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• 2 Onions, medium-Chopped
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• 1 Red bell pepper, large-Chopped
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• 1 1/2 cup lentils-red lentils cook faster but can use green or brown lentils too
Canned Goods
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• 1 13.66oz can Coconut cream
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• 1 13.5oz can Coconut milk, full fat
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• 1 Tablespoon mild red curry paste
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• 2 tsp Tomato paste
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• 5 cups Vegetable stock
Baking & Spices
- 1 Pinch or two of salt and pepper
- 2 tsp Turmeric, ground
Instructions
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Heat a large deep skillet over medium heat and add the olive oil.
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Add the onions, ginger and garlic and sauté until fragrant and soft.
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Add the curry paste, turmeric, tomato paste, and salt and pepper, and stir to combine, allowing the mixture to toast slightly over the heat for about one minute.
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Add the carrots, red bell pepper, and lentils and stir to coat in the spice mixture.
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Pour in the vegetable stock and stir well, covering the pan and allowing the mixture to come to a boil.
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Cook the lentil mixture for about 20-25 minutes, stirring regularly to prevent the bottom from burning, until the lentils are puffy and soft and begin to lose their shape.
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2 tbsp Olive oil
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Reduce the heat to low and add the coconut milk and spinach, stirring just until combined.
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Cover and allow the spinach to wilt for a few minutes in the hot curry.
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Serve over steamed rice with fresh Naan bread, your favorite crusty white bread for dipping, or bakery fresh pita bread
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Recipe:SS
Storage
This recipe can be made in advance for meal prep and stored in airtight containers in the fridge for up to 3 days.
