Spinach Lentil Curry
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Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 1 yellow onion (large, chopped)
- 3 garlic (clove, minced)
- 1 tbsp Ginger (peeled and grated)
- 2 tbsps curry powder
- 1 tsp Cumin
- 1/2 tsp sea salt
- 1/4 tsp red pepper flakes
- 1 Lime (juiced)
- 1/2 cup Organic Vegetable Broth
- 1 cup Organic Coconut Milk (from the can)
- 2 cups lentils (cooked)
- 1/2 cup Cilantro (optional, roughly chopped)
- 6 cups baby spinach
- 1 cup Jasmine Rice dry
- 2 tsps maple syrup
Ingredients
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Instructions
- In a large skillet, heat oil over medium heat. Add the onions, garlic and ginger to the pot, stirring and sautéing for 3 to 5 minutes until the onions begin to soften.
- Stir in all of the curry powder, cumin, salt and red pepper flakes and continue to cook for a minute until the spices become fragrant.
- Add the lime juice and vegetable stock. Scrape any browned bits off the bottom of the pan. Then add the coconut milk, lentils and cilantro and stir to combine. Wilt in the spinach 2 cups at a time.
- Bring the curry to a gentle boil then reduce heat and simmer for 15 minutes. Meanwhile, cook your rice according to the instructions on the package.
- When the curry has thickened slightly, stir in the maple syrup. Divide the cooked rice onto plates and top it with the curry. Enjoy!
Recipe Notes
No Rice
Serve alone or with quinoa, couscous or potatoes instead.
Too Thick
If the curry gets too thick, add extra vegetable broth to thin it.
More Flavour
Add extra cilantro and lime.
16 ingredients ·25 minutes
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Dr. Stacey Sanchez
With over 25 years in the Health and Wellness industry and extensive education in Naturopathic Medicine, Nutrition and Health Coaching, Dr Sanchez successfully created personalized solutions for patients and clients who want to optimize their overall health goals.
