LENTIL-SPINACH CURRY

The good stuff:

  • This is an EXTRA flavorful lentil curry cooked in a medley of good-for-you ingredients and packs a ton of plant-based protein & iron.
  • Lentils are relative to other pulses, one of the quicker ones to cook (it takes me about 20 minutes). They are rich in dietary fiber and protein. Lentils are also a good source of magnesium- which is important for the nerves.
  • This recipe also contains spinach (leafy green!), cilantro (detoxifier), ginger (super spice) and coconut milk (healthy fats). So it’s all a WIN!

You’ll need:

  • 3 cups lentils (pre-cooked)
  • 2 cups spinach, chopped
  • 1 cup cilantro, chopped
  • 1 onion, chopped
  • 5 garlic cloves, chopped
  • 3 tomatoes, diced
  • 2 cups coconut milk
  • Curry spices
  • Pinch of mustard spice
  • A good hefty inch of ginger, chopped
  • Coconut oil
  • Salt

The process:

  • In a large pot, drizzle some coconut oil and cook the onions, garlic, ginger, curry & mustard until translucent.
  • Then add the spinach and cilantro and cook on high heat for 4 minutes.
  • Now transfer all these ingredients into a blender. Add coconut milk and blend. Set aside.
  • Back to your pot: place some coconut oil and cook the tomatoes until soft.
  • Add the lentils and mix everything together.
  • Now add the blended mix and cook everything on medium heat for about 7 minutes. Season with salt to your taste.

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