Easy Coconut Lentil Curry

Serves 4

Ingredients

• 1 tablespoon coconut oil
• 1 small sweet onion, diced
• 4 cloves garlic, minced
• 1 tablespoon ginger, finely minced
• 1 tsp turmeric
• ½ tsp cumin
• ¼ tsp cardamon
• 1 ½ tsp curry powder
• ½ tsp salt
• 3 cups low-sodium vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 cup red lentils
• 1 red bell pepper, chopped
• 3 cups spinach leaves
• 2 cups chopped cauliflower
• 1 cup full-fat coconut milk
• ½ cup cilantro, chopped

Method

• Heat the coconut oil in a stockpot over medium heat.
• Add onion and sauté for 4 minutes. Add in the garlic and sauté 1 minute more.
• Add the turmeric, cumin, cardamon, curry, and salt and stir for another minute until combined and fragrant.
• Add in the broth and tomatoes and bring to a boil. Add in the lentils, chopped red bell pepper, spinach and cauliflower. Lower heat to medium-low and simmer for 15 minutes until the lentils and vegetables are tender.
• Stir in the coconut milk and top with fresh cilantro.

Notes

Chop ingredients finely. Try your best to finely chop your vegetables the same size.

Add-ins and variations: This recipe is an excellent “base” for a lot of add-ins, like mustard greens, carrots and potatoes. Add the carrots and potatoes along with the garlic and ginger. Stir in fresh greens just before the curry finishes simmering.

Serving suggestion: Serve with warm basmati, jasmine rice or naan. Leftovers will keep in the fridge for up to 5 days or can be frozen for up to a month.

Nutrition Information

Per Serving: 306 calories, 18g fat, 27g carbohydrates, 3.5g fiber, 9g protein