Name: Red lentil coconut curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 250 g red lentils, dry; 400 ml canned coconut milk; 400 g diced tomatoes; 1 medium onion; 3 cloves garlic; 1 tbsp ginger; 2 tbsp curry powder; 100 g spinach; 500 ml vegetable broth

Dice onion, mince garlic and ginger. Rinse lentils until water runs clear.

In a large pot, sauté onion 3 min. Add garlic, ginger, curry powder; cook 1 min until fragrant.

Add lentils, tomatoes, broth, coconut milk. Bring to boil, then simmer covered 20 min.

Stir in spinach, cook 2 more min until wilted.

Season with salt and pepper. Serve hot or freeze portions for up to 1 month.

Red lentil coconut curry

Ingredients

Steps